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Nutr. Assoc. : 1616 2044 370 0
*
Exported from MasterCook *
Fudgy Brownie Cake with Raspberry Sauce
Recipe By
:
Serving Size : 8
Categories : Chapter 6
Snacks and Desserts
Preparation Time :0:00
Desserts
Amount Measure
------- ------------ --------------------------------
Shortening to grease pan
Ingredient -- Preparation Method
-
1
1/2
cups sugar
cup all-purpose flour
3
3
1
/4
/4
/2
cup margarine or butter (1 1/2 sticks) -- melted
cup baking cocoa
teaspoons vanilla
teaspoon salt
eggs
1
3
1/2
1
/4
Raspberry Sauce -- (below)
Fresh raspberries for garnish, if desired
RASPBERRY SAUCE
tablespoons sugar
3
2
teaspoons cornstarch
1
/3
cup water
(10 ounce) package frozen raspberries in syrup -- thawed and
1
undrained
Heat the oven to 350ยบ. Grease the bottom and side of the pan with
shortening. Sprinkle a small amount of flour over the greased surface,
shake the pan to distribute the flour evenly, then turn the pan upside
down and tap the bottom to remove excess flour.
Mix the sugar, flour, margarine, cocoa, vanilla, salt and eggs in a medium
bowl with a spoon or wire whisk. Pour into the greased and floured pan.
Bake 40 to 45 minutes or until the top appears dry. While the cake is
baking, prepare Raspberry Sauce (below).
Cool the cake 10 minutes, then remove it from the pan and place on a wire
cooling rack. Or you can leave the cake in the pan. Cool cake, and serve
with the sauce. Garnish with fresh raspberries.
RASPBERRY SAUCE:
Mix the sugar and cornstarch in the saucepan. Stir in water and
raspberries. Cook over medium heat, stirring constantly, until the mixture
thickens and boils. Continue boiling 1 minute, stirring constantly. Remove
the saucepan from the heat. Strain the sauce through a strainer to the
remove the raspberry seeds if desired. Serve sauce slightly warm or cool.
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