Fudge Cake With Raspberry Peach Melba Topping
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 2:27am

Ingredients




1 package Chocolate Fudge Cake Mix
3 eggs  
1 1/4 cups water
1/2 cup vegetable oil
12 ounces frozen raspberries, thawed, drained and juice reserved
1/2 cup sugar
2 teaspoons cornstarch
1/2 teaspoon grated lemon peel
29 ounces sliced peaches in lite syrup, drained

Preparation

1 Preheat oven to 350 degree F. Grease and flour 13x9x2 inch pan. 2 For the  cake: Combine cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. 3 For the raspberry melba sauce: Combine reserved raspberry juice, sugar, cornstarch and lemon peel in medium saucepan. Bring to a boil. Reduce heat and cook until thickened, stirring constantly. Stir in reserved raspberries. Cool. 4 Cut cake into serving squares. Place several peach slices on top of cake squares. Spoon raspberry sauce over peaches and cake. Serve immediately.

About


Tip: To separate juice from raspberries in one step, allow berries to thaw at room temperature in a strainer placed over a bowl.