Recipe - Rich Chocolate Cake With Raspberry Sauce

2 cup Thawed; pureed, strained
frozen raspberries in syrup
2 tablespoon Cornstarch
2 cup Allpurpose flour
1 1/3 cup Skim milk
1 cup Sugar
2/3 cup Softened Fleischmann's
margarine
Three fourths cup Egg Beaters 99% Real Egg
Product
2/3 cup Unsweetened cocoa
1 One half teaspoon Vanilla extract
1 One half teaspoon Baking powder
One half teaspoon Baking soda

Preparation :25 Cook :35 Stand 1:00 Total 2:00

In small saucepan, over mediumhigh 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 cocoadusted 13 X 9 X 2inch baking pan. Bake at 350 degree 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.

Posted to brandnamerecipes by Penney Wilfort penneyw@pe.net on Apr 19,
1998