Try this Choc-Rasp Upside Down Cake recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Posted to MM-Recipes Digest V4 #2 by Stu
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 141 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.7mg | 5 % | |
Potassium 89.7mg | 2 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 27.6g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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