1 tsp flour
2/3 cup red raspberry preserves
Prepare one of the crusts according to the package directions for an unfilled one crust pie using a 9-inch microwave-safe pie plate. (Refrigerate remaining crust for another use.) Microwave on high for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when the surface appears dry and flaky. Cool.
Spread the preserves over the bottom of the cooked crust.
3/4 cup sugar
1/3 cup margarine or butter, softened
1 cup Pillsbury's Best All Purpose or Unbleached Flour ((Self-Rising Flour is not recommended)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 tsp vanilla
In a small bowl, cream the sugar and butter together until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and the remaining filling ingredients; beat until well blended. Spread filling over the preserves; cover with waxed paper. Microwave on medium for 6 minutes, rotating pan 1/4 tur halfway through cooking. Rotate again; then microwave on high for 3 to 5 minutes, rotating pan once halfway through cooking. Cake is done with a wooden toothpick inserted near the center comes out clean. The preserves may bubble to the surface around the edge of the crust. This is okay. Cool on a flat surface for 15 minutes.
1/2 cup powdered sugar
1 tbsp water
2 tsp light corn syrup
1/4 tsp vanilla
1 1/2-oz (1 1/2 squares) semi-sweet chocolate
In a small microwave-safe bowl, combine all glaze ingredients. Microwave on medium for 1 to 2 minutes or until chocolate is melted, stirring once halfway through cooking. Stir until smooth; add additional water a few drops at a time if necessary, until the glaze is of desired consistency. Drizzle over the warm cake.
Yield: 8 servings
This recipe is one of the winning recipes in this booklet.