Feb 2011

Fudge Cherry Cake with Raspberry Sauce Recipe

FOR THE CAKE:

1 3/4 cups all-purpose wheat flour
2 cup granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 Tbsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 large eggs

1 cup milk

1/2 cup canola oil

2 tsp. vanilla extract

3/4 cup frozen cherries

FOR THE SAUCE:

1 cup frozen raspberries

1 cup cranberry juice

1 cup fructose

1 cup cornstarch


1. For the cake: Preheat oven to 350вк. Mix the first 6 ingredients. Set aside.

2. In another bowl, add eggs, milk, oil, and vanilla extract. Mix well. Slowly add dry ingredients and mix well. Add frozen cherries to batter. Set aside.

3. Using an oil spray coat an 8x8 in. baking pan, pour batter into pan and spread evenly. Power the batter into an oil-sprayed 8x8 baking pan. Bake for 25 minutes or until fully baked.

4. For the sauce: Bring the raspberries, fructose and cranberry juice to a boil. Thicken by slowly adding cornstarch and small amounts of cold water until you have reached a desired consistency.

5. To serve slice cake and drizzle with sauce. Enjoy!

RECIPE NUTRIENT ANALYSIS - PER SERVING
Calories: 213
Carbs: 44g
Dietary Fiber: 3g
Fat: 9g
Protein: 3g
Saturated Fat: 1g
Sodium: 378mg
Cholesterol: 29mg

SERVES 16

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