2/3 C Light Margarine 1 tsp baking soda
1 C Sugar 1 C Milk
2 eggs 1 C Raspberries
1 C Mashed Potatoes 2 Tbs. Cornstarch
1 tsp Vanilla 1 tsp Lemon Juice
2 C flour 1 container whipped topping
1/4 C cocoa
Preheat oven to 350 degrees. Cream margarine and 3/4 C sugar until fluffy. Add eggs. Blend in potatoes and vanilla. Combine flour, cocoa, baking soda, add alternately with milk to sugar mix. Blend well. Pour into 2 8" round pans. Bake for 30 minutes. Cool. Raspberry topping: Heat berries in med sauce pan. add 1/4 C sugar and cornstarch. Bring to a boil and continue cooking until clear and thickened. Stir constantly. Spread topping on one cake. Freeze remaining cake for later. Finish with whipped topping. Enjoy. Can substitute raspberries for other kind of berries of your choice.
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