 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
An unusual Pennsylvania Dutch recipe: a cake in a pastry shell with a delicious layer of sauce between. Ingredients:
1 (10 ounce) package frozen raspberries, thawed |
4 tablespoons butter |
1/2 cup sugar |
2 tablespoons light corn syrup |
1 (9 1/4 ounce) package white cake mix |
1 9 unbaked pie shell, with high fluted edge |
Directions:
1. Thaw the frozen raspberries and drain, reserving the liquid.
2. In a saucepan, combine the butter, sugar, 1/2 cup of the reserved raspberry liquid, and corn syrup.
3. Cook, stirring, over medium heat until the mixture comes to a boil, then cook for 2 minutes more.
4. Remove from the heat and stir in the drained raspberries; let cool to lukewarm.
5. Prepare the cake mix according to the package directions, then turn the batter into the unbaked pie shell.
6. Pour the lukewarm raspberry sauce gently over the cake batter.
7. Bake in a 350 degree F oven for 40 to 45 minutes.
8. Serve warm with vanilla ice cream.
|
|