| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Thawed; pureed, strained frozen raspberries in syrup |
| 2 Esslöffel | cornstarch |
| 2 Tasse | all-purpose flour |
| 1 1/3 Tasse | skim milk |
| 1 Tasse | sugar |
| 2/3 Tasse | Softened Fleischmann's margarine |
| 3/4 Tasse | Egg Beaters 99% Real Egg Product |
| 2/3 Tasse | cocoa unsweetened |
| 1 1/2 Teelöffel | vanilla extract |
| 1 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
|
Preparation :25 Cook :35 Stand 1:00 Total 2:00
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 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.
|
|
Anmerkungen zum Rezept:
|
