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Ingredients
- 10 ounce Frzn red raspberries, thawed and liquid removed Reserving syrup
- 1/4 c. Red raspberry jam
- 4 Tbsp. Cornstarch
- 1 x Chocolate cake mix
- 8 ounce Cream cheese, softened
- 2 Tbsp. Margarine, softened
- 14 ounce Sweetened condensed lowfat milk
- 1 x Egg
- 1 tsp Vanilla
Directions
- Preheat oven to 350 F. In 1-qt glass measure with handle, combine reserved 2/3 c. syrup from raspberries, red raspberry jam, and 2 Tbsp. cornstarch. Microwave on 100% power 1-1/2 to 2-1/2 min or possibly till thickened and clear. Gently stir in raspberries. Set aside. Prepare cake mix as package directs. Pour half the batter into lightly greased 13x9x2 inch baking pan; bake 15 min. Meanwhile, in small mixer bowl, beat cheese, margarine and remaining 2 Tbsp. cornstarch till fluffy. Gradually beat in sweetened condensed lowfat milk, then egg and vanilla. Pour proportionately over cake in pan.
- Spoon raspberry mix in small amounts over top. Return to oven; bake 10 min longer. Top proportionately with remaining cake batter. Return to oven; bake 30 min longer or possibly till cake springs back when lightly touched. Cold. Refrigeratethoroughly. Garnish as desired.
- Chill leftovers.
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