| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Frozen red raspberries; thawed and drained |
|
|
Reserving syrup |
| 1/4 |
c |
Red raspberry jam |
| 4 |
tb |
Cornstarch |
| 1 |
|
Chocolate cake mix |
| 8 |
oz |
Cream cheese; softened |
| 2 |
tb |
Margarine; softened |
| 14 |
oz |
Sweetened condensed milk |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven to 350 F. In 1-quart glass measure with handle, combine
reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2
tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2
minutes or until thickened and clear. Gently stir in raspberries. Set
aside. Prepare cake mix as package directs. Pour half the batter into
lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile,
in small mixer bowl, beat cheese, margarine and remaining 2
tablespoons cornstarch until fluffy. Gradually beat in sweetened
condensed milk, then egg and vanilla. Pour evenly over cake in pan.
Spoon raspberry mixture in small amounts over top. Return to oven;
bake 10 minutes longer. Top evenly with remaining cake batter. Return
to oven; bake 30 minutes longer or until cake springs back when
lightly touched. Cool. Chill thoroughly. Garnish as desired.
Refrigerate leftovers.
Per serving: 4672 Calories; 221g Fat (41% calories from fat); 85g
Protein; 630g Carbohydrate; 564mg Cholesterol; 5765mg Sodium
Recipe by: Royal Oak Daily Tribune
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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