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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Have been a big fan of this really easy recipe. It is taken from the Elsah Landing Heartland Cookbook which states This recipe was an Illinois county fair winner! Everytime I make it every one raves. Ingredients:
2 (10 ounce) packages frozen red raspberries, thawed |
1 (3 ounce) package package raspberry gelatin powder |
2 1/4 cups flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter, softened |
2 cups milk |
3 eggs |
1 cup miniature marshmallow |
whipped topping |
vanilla ice cream |
Directions:
1. Preheat oven to 350 degrees.
2. Combine raspberries and gelatin in a bowl. Set aside.
3. Sift flour, sugar, baking poweder and salt into a large bowl.
4. Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth.
5. Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan.
6. Pour batter over mashmallows.
7. Spoon raspberry mixture over batter.
8. Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean.
9. Serve warm with whipped cream or ice cream, or both.
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