Raspberry Sauce (for Devilish Raspberry Cake)
From Gem's Vegetarian Cooking
Source: Mommy Stone
- 3 Cup raspberries
- 1/3 Cup raspberry jam
- 1 Teaspoon lemon juice
- Whipped topping (optional)
Puree 1 Cup raspberries. In 2 quart saucepan over medium low heat,melt the jam. Stir in the lemon juice and pureed raspberries. Heat for 1 min. Add the remaining 2 Cup raspberries and stir well to coat them with glaze. Set aside to cool.
To serve: Cut the cake into pieces and transfer to plates. Spoon sauce over the cake and add topping.Optional: Cut the cake in half horizontally to make two layers. Fill the middle with a layer of whipped topping.
Serves 12
