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Raspberry Sundae Cake

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Raspberry Sundae Cake
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 12
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Sweet elegance! Bake up a fudge-swirled cake mix and top with vanilla ice cream and a ready-in-a-flash raspberry sauce.

Ingredients

Easy Raspberry Sauce
1
package Betty Crocker™ SuperMoist™ creamy swirls of fudge chocolate cake mix
1/2
cup water
1/4
cup butter or margarine, softened
2
eggs
Ice cream

Directions

  • 1 Make Easy Raspberry Sauce; set aside.
  • 2 Preheat oven to 350ºF (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, butter and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spread in pan.
  • 3 See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and-forth motions as shown on package.
  • 4 Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decrease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.
  • 5 Serve cake warm or cool with ice cream and sauce.
Tips  

For an irresistible parfait, try layering cake, sauce and vanilla ice cream in parfait or large wine glasses. Top with whipped topping.

Try this sweet-tart raspberry sauce over pancakes and waffles, too!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
(
Calories from Fat
155
)
Daily Value
Total Fat
17 g
(
Saturated Fat
7 g
)
Cholesterol
55 mg
Sodium
460 mg
Potassium
130 mg
Total Carbohydrate
62 g
(
Dietary Fiber
1 g
)
Protein
5 g
Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
8%
8%
*Percent Daily Values are based on a 2,000 calorie diet.
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