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Chocolate Cake with Raspberry Sauce

PrintPrint Recipe
  • Yield: 16 servings
  • Prep Time: 0:30
  • Bake Time: 24 to 28 minutes

Ingredients

  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/3 cup buttermilk
  • 1/3 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon corn oil
  • 1 teaspoon pure vanilla extract
RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries thawed
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 tablespoon corn starch

Directions

  1. Preheat oven to 350°F.
For CAKE:
  1. Combine flour, sugar, cocoa, corn starch, baking soda, baking powder and salt in a large bowl; set aside.
  2. Whisk egg, egg white, buttermilk, water, corn syrup, butter, oil and vanilla in a medium bowl until well blended. Gradually stir into flour mixture until smooth. Pour into a greased 9-inch square baking pan.
  3. Bake 24 to 28 minutes until toothpick inserted in center comes out clean. Cool pan 10 minutes on wire rack before removing cake from pan, if desired. Serve with Raspberry Sauce (recipe follows).
For RASPBERRY SAUCE:
  1. Strain juice from raspberries (about 1/3 cup) into a small saucepan; set raspberries aside. Stir water, sugar and corn starch into juice. Bring to boil over medium heat, stirring constantly; boil and stir 1 minute, until mixture thickens and becomes glossy. Gently stir in raspberries. Cool before serving. Raspberry Sauce is also delicious with frozen yogurt or ice cream. Makes 1-1/3 cups.
  2. NOTE: Cake recipe may be doubled and baked in a 13 x 9-inch baking pan. Bake 29 to 33 minutes until toothpick inserted in center comes out clean.
  3. TIP: For another tasty option try this cake with Fluffy Frosting.

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Corn Syrup

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print image

Chocolate Cake with Raspberry Sauce

  • Yield: 16 servings
  • Prep Time:  30 minutes
  • Bake Time: 24 to 28 minutes

Ingredients

  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/3 cup buttermilk
  • 1/3 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons butter melted
  • 1 tablespoon corn oil
  • 1 teaspoon pure vanilla extract
  • 1 package (10 ounces) frozen raspberries thawed
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 tablespoon corn starch

Directions

  • Preheat oven to 350°F.
  • Combine flour, sugar, cocoa, corn starch, baking soda, baking powder and salt in a large bowl; set aside.
  • Whisk egg, egg white, buttermilk, water, corn syrup, butter, oil and vanilla in a medium bowl until well blended. Gradually stir into flour mixture until smooth. Pour into a greased 9-inch square baking pan.
  • Bake 24 to 28 minutes until toothpick inserted in center comes out clean. Cool pan 10 minutes on wire rack before removing cake from pan, if desired. Serve with Raspberry Sauce (recipe follows).
  • Strain juice from raspberries (about 1/3 cup) into a small saucepan; set raspberries aside. Stir water, sugar and corn starch into juice. Bring to boil over medium heat, stirring constantly; boil and stir 1 minute, until mixture thickens and becomes glossy. Gently stir in raspberries. Cool before serving. Raspberry Sauce is also delicious with frozen yogurt or ice cream. Makes 1-1/3 cups.
  • NOTE: Cake recipe may be doubled and baked in a 13 x 9-inch baking pan. Bake 29 to 33 minutes until toothpick inserted in center comes out clean.
  • TIP: For another tasty option try this cake with Fluffy Frosting.