Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup frozen raspberries in syrup
- 2 tbsp cornstarch
- 2 cup all-purpose flour
- 1 1/3 cup skim milk
- 1 cup sugar
- 2/3 cup fleischmann's margarine
- 3/4 cup egg beaters 99% real egg pro
- 2/3 cup unsweetened cocoa
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- =
Directions
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 °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.