My Raspberry Buckle
From midgelet 15 years ago
- 30 minutes to make
- Serves 12
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 ) shopping list
- 2, 10 oz pkg of frozen red raspberries thawed shopping list
- 1, 3 oz. pkg of dry raspberry gelatin shopping list
- 2 1/2 cups flour shopping list
- 1 1/2 cups sugar shopping list
- 3 tsp. baking powder shopping list
- dash salt shopping list
- 1/2 cup soft white vegeatable shortening shopping list
- 1 cup milk shopping list
- 3 large eggs shopping list
- whipped cream, ice cream or whipped topping shopping list
How to make it
- Mix berries with gelatin and set aside.
- Grease a 9 x 13 pan. Scatter enough minimarshmallows over bottom of pan to cover evenly.
- Make cake batter.
- Sift and combine all dry ingredients.
- Make a well in center of dry ingredients and add eggs, milk and shortening.
- Beat until just smooth and well blended.
- Pour batter over marshmallows.
- Spoon berry mixture evenly over batter.
- Bake in a preheated 350F oven about 50 minutes or cake is done and top is set.
- Cool completely.
- Serve at room temperature or chill well covered.
- Chilling improves texture since this is a soft cake/dessert.
- Top pieces with whipped cream.
- Note: berries will sink to bottom and marshmallows will rise and melt on top.
- Cake can burn easily so bake in middle oven rack and use an insulated baking sheet to place pan on if you can.
- A lovely summer or hot weather dessert!
herby
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" It was excellent "