Zutaten für Red Raspberry Cake
- 1 cup fresh raspberries
- 1 (1 ounce) package unflavored gelatin
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 2 large eggs
- 1 cup mini marshmallows
- whipped cream (for serving, optional)
- ice cream (for serving, optional)
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Zubereitung von Red Raspberry Cake
- In a small bowl, combine 1 cup fresh raspberries with 1 package (1 ounce) of unflavored gelatin. Set aside to allow the gelatin to bloom for 5-10 minutes.
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- In a large bowl, sift together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Add ½ cup shortening, 1 cup milk, and 2 large eggs to the dry ingredients.
- Beat at low speed until just combined, then beat at medium speed for 3 minutes until the batter is smooth and creamy.
- Arrange 1 cup mini marshmallows evenly in the prepared baking pan.
- Pour the cake batter over the marshmallows, spreading it evenly.
- Gently spoon the raspberry-gelatin mixture evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
- Serve with whipped cream or a scoop of your favorite ice cream.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
1714g
Fat
181g
Carbs
238g
