2 Ratings 2 Comments
Preparation Time: 20 minutes; Cook time: 35 minutes
In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla until just blended. Beat at high speed for 3 minutes. Spread batter into light greased 13x9x2 inch baking pan.
Bake at 350 F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 16 pieces.
Serve topped with Raspberry Sauce. Garnish with fresh raspberries and mint.
In electric blender container, puree thawed frozen raspberries; strain. Stir in sugar and cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.
*No buttermilk? Substitute 1-1/2 tablespoons lemon juice and enough milk to make 1-1/2 cups.
Please note that some ingredients and brands may not be available in every store.