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Receta Chocolate Raspberry Marbled Cake
by Global Cookbook

Chocolate Raspberry Marbled Cake
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Ingredientes

  • 10 ounce Frzn red raspberries, thawed and liquid removed Reserving syrup
  • 1/4 c. Red raspberry jam
  • 4 Tbsp. Cornstarch
  • 1 x Chocolate cake mix
  • 8 ounce Cream cheese, softened
  • 2 Tbsp. Margarine, softened
  • 14 ounce Sweetened condensed lowfat milk
  • 1 x Egg
  • 1 tsp Vanilla

Direcciones

  1. Preheat oven to 350 F. In 1-qt glass measure with handle, combine reserved 2/3 c. syrup from raspberries, red raspberry jam, and 2 Tbsp. cornstarch. Microwave on 100% power 1-1/2 to 2-1/2 min or possibly till 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 min. Meanwhile, in small mixer bowl, beat cheese, margarine and remaining 2 Tbsp. cornstarch till fluffy. Gradually beat in sweetened condensed lowfat milk, then egg and vanilla. Pour proportionately over cake in pan.
  2. Spoon raspberry mix in small amounts over top. Return to oven; bake 10 min longer. Top proportionately with remaining cake batter. Return to oven; bake 30 min longer or possibly till cake springs back when lightly touched. Cold. Refrigeratethoroughly. Garnish as desired.
  3. Chill leftovers.