Difference between revisions of "Rich Chocolate Cake"
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* 1/2 tsp [[baking soda]] | * 1/2 tsp [[baking soda]] | ||
| − | == | + | == Procedures == |
In small saucepan, over medium-high heat, cook [[raspberries]] and [[cornstarch]], stirring constantly until mixture thickens and begins to boil; chill. In bowl, with electric mixer at low speed, mix [[flour]], [[milk]], [[Granulated sugar|Sugar]], [[margarine]], [[egg]] BEATERS, [[cocoa]], [[vanilla]], [[baking powder]] and [[baking soda]] just until blended. Beat at high speed for 3 minutes. Spread batter in greased and cocoa-dusted 13 X 9 X 2-inch baking pan. Bake at 350 °F. For 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces. Garnish and serve with [[raspberry]] sauce. | In small saucepan, over medium-high heat, cook [[raspberries]] and [[cornstarch]], stirring constantly until mixture thickens and begins to boil; chill. In bowl, with electric mixer at low speed, mix [[flour]], [[milk]], [[Granulated sugar|Sugar]], [[margarine]], [[egg]] BEATERS, [[cocoa]], [[vanilla]], [[baking powder]] and [[baking soda]] just until blended. Beat at high speed for 3 minutes. Spread batter in greased and cocoa-dusted 13 X 9 X 2-inch baking pan. Bake at 350 °F. For 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces. Garnish and serve with [[raspberry]] sauce. | ||
Latest revision as of 18:42, 26 June 2012
Description
Ingredients
- 2 cup frozen raspberries in syrup
- 2 tbsp cornstarch
- 2 cup all-purpose flour
- 1 1/3 cup skim milk
- 1 cup Sugar
- 2/3 cup fleischmann's margarine
- 3/4 cup egg beaters 99% real egg pro
- 2/3 cup unsweetened cocoa
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Procedures
In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil; chill. In bowl, with electric mixer at low speed, mix flour, milk, Sugar, margarine, egg BEATERS, cocoa, vanilla, baking powder and baking soda just until blended. Beat at high speed for 3 minutes. Spread batter in greased and cocoa-dusted 13 X 9 X 2-inch baking pan. Bake at 350 °F. For 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces. Garnish and serve with raspberry sauce.
