Cream together margarine and sugar. Add eggs and vanilla. Beat well. Add dry ingredients. Spread half of batter in a greased 9x13. Pour on filling*. Drop rest of batter by spoonfuls. Bake at 350° for 40 minutes. Cool and glaze.
*To make raspberry filling- Cover raspberries with water. Bring to a boil. Mix sugar, cornstarch and jello. Add to raspberries. Cook and stir till thick.
Ingredients
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1 cup Margarine
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1 3/4 cups sugar
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4 eggs
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1 teaspoon vanilla
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3 cups flour
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1/2 teaspoon Salt
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1 1/2 teaspoons baking powder
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2 cups raspberry filling
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Raspberry Filling
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1 cup Raspberries
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1/2 cup sugar
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2 tablespoons cornstarch
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1 tablespoon raspberry jello
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Glaze
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2 tablespoons light corn syrup
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1 1/2 cups powdered sugar
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1 teaspoon vanilla
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2 tablespoons hot water
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