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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I think this is one of the best examples for this recipe. A cross between, cake and cobbler. Ingredients:
part of 1 pkg of minimarshmallows ( less than 1/2 of the package ) |
2, 10 oz pkg of frozen red raspberries thawed |
1, 3 oz. pkg of dry raspberry gelatin |
2 1/2 cups flour |
1 1/2 cups sugar |
3 tsp. baking powder |
dash salt |
1/2 cup soft white vegeatable shortening |
1 cup milk |
3 large eggs |
whipped cream, ice cream or whipped topping |
Directions:
1. Mix berries with gelatin and set aside.
2. Grease a 9 x 13 pan. Scatter enough minimarshmallows over bottom of pan to cover evenly.
3. Make cake batter.
4. Sift and combine all dry ingredients.
5. Make a well in center of dry ingredients and add eggs, milk and shortening.
6. Beat until just smooth and well blended.
7. Pour batter over marshmallows.
8. Spoon berry mixture evenly over batter.
9. Bake in a preheated 350F oven about 50 minutes or cake is done and top is set.
10. Cool completely.
11. Serve at room temperature or chill well covered.
12. Chilling improves texture since this is a soft cake/dessert.
13. Top pieces with whipped cream.
14. Note: berries will sink to bottom and marshmallows will rise and melt on top.
15. Cake can burn easily so bake in middle oven rack and use an insulated baking sheet to place pan on if you can.
16. A lovely summer or hot weather dessert!
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