The best delicious Choc-rasp Upside Down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Choc-rasp Upside Down Cake recipe today!
Hello my friends, this Choc-rasp Upside Down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Choc-rasp Upside Down Cake is amazingly delicious, and addictive, everyone will be asking for more Choc-rasp Upside Down Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Choc-rasp Upside Down Cake.
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1 x JOY GOODRICH
1 tb Cornstarch
2 ts Vanilla extract
1 1/2 c Raspberries
1 1/2 c Flour
1/4 c Unsweetened cocoa powder
1/4 c Granulated sugar
1 ts Baking soda
1/4 ts Salt
2 tb +2 t veg.oil
2 tb Frzn apple juice;thawed
1 ts Raspberry vinegar
1 x Confectioners sugar (opt)
Preheat oven to 350d. In medium bowl; stir together cornstarch, 1 T
water, and 1 tsp vanilla unit cornstarch dissolves. Gently stir in
rapsberries. Spoon into an 8″ round pan;set aside. In large bowl,
combine flour, cocoa, sugar, baking soda, and salt. Stir in 3/4 cup
water, the oil, apple juice, vinegar and remaining 1 tsp of the
vanilla until batter is smooth. Pour batter evenly over raspberry
mixture. Bake 34-40 minutes or until toothpick inserted comes out
clean. Cool completely. Sprinkle w/ confect. sugar if using. Each
serving: 1 FA, 1 B, 1/2 FR. 40 opt. cal. Per serving: 183 cal.
Yields
8 Servings
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