Preparation :25 Cook :35 Stand 1:00 Total 2:00 In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil; chill. In bowl, with electric mixer at low speed, mix flour, milk, sugar, margarine, EGG BEATERS, cocoa, vanilla, baking powder and baking soda just until blended. Beat at high speed for 3 minutes. Spread batter in greased and cocoa-dusted 13 X 9 X 2-inch baking pan. Bake at 350 degree F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces. Garnish and serve with raspberry sauce. Posted to brand-name-recipes by Penney Wilfort
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 14 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.8mg||0 %|
|Sodium 295.2mg||10 %|
|Potassium 233.3mg||6 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 53.6g|
|Protein 4.8g||7 %|
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Calories per serving: 240
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