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Brownie Raspberry Cake Squares
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Brownie Raspberry Cake Squares
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Brownie Raspberry Cake Squares
Ingredients
| BASE AND FILLING | ||
| 1 | box DUNCAN HINES Chewy Fudge Brownie Mix | |
| 1 | CO-OP GOLD Large Egg | |
| ¼ | cup water | |
| ¼ | cup TENDERFLAKE Lard, melted | |
| 3 | cups fresh raspberries | |
| 1 | tablespoon lemon juice | |
| 2 | teaspoons vanilla extract | |
| ½ | cup sugar | |
| 2 | tablespoons cornstarch | |
| ¼ | teaspoon salt | |
| TOP LAYER | ||
| 1 | box BETTY CROCKER Devil’s Food Cake Mix | |
| 3 | eggs | |
| 1¼ | cups water | |
| ½ | cup TENDERFLAKE Lard, melted | |
Directions
Created by Chef Megan Stasiewich
Makes: 30 squares
Prep time: 15 minutes
Total time: 1 hour
- Preheat oven to 375°F. Grease and flour two 9 x 13-inch cake pans.
- To make the base, mix brownie mix with egg, water and lard until smooth. Spread evenly in the cake pans.
- Gently combine raspberries with lemon juice and vanilla in a medium-sized bowl.
- Stir together sugar, cornstarch and salt. Sprinkle over raspberries and toss to coat.
- Spread raspberries over brownie mixture.
- To make the topping, stir together cake mix, eggs, water and melted lard. When blended, drop by the spoonful on top of the raspberries. Bake for 35 to 45 minutes, until a toothpick inserted into the centre emerges clean of batter. Let cool before slicing.
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