Try this Choc-Rasp Upside Down Cake recipe, or contribute your own.Suggest a better description
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. Posted to MM-Recipes Digest V4 #2 by Stu
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 141
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