Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

10 oz Frozen red raspberries; thawed and drained, reserving syrup
1/4 c Red raspberry jam
4 tb Cornstarch
1 Chocolate cake mix
8 oz Cream cheese; softened
2 tb Margarine; softened
14 oz Sweetened condensed milk
1 Egg
1 ts Vanilla
Preheat oven to 350 F. In 1-quart glass measure with handle,
combine reserved 2/3 cup syrup from raspberries, red raspberry
jam, and 2 tablespoons cornstarch. Microwave on 100% power 1-
1/2 to 2-1/2 minutes or until thickened and clear. Gently stir in
raspberries. Set aside. Prepare cake mix as package directs. Pour
half the batter into lightly greased 13x9x2 inch baking pan; bake 15
minutes. Meanwhile, in small mixer bowl, beat cheese, margarine
and remaining 2 tablespoons cornstarch until fluffy. Gradually beat
in sweetened condensed milk, then egg and vanilla. Pour evenly
over cake in pan. Spoon raspberry mixture in small amounts over
top. Return to oven; bake 10 minutes longer. Top evenly with
remaining cake batter. Return to oven; bake 30 minutes longer or
until cake springs back when lightly touched. Cool. Chill thoroughly.
Garnish as desired. Refrigerate leftovers.

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