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Raspberry Buckle
serves 12

less than 1/2 of a package of mini-marshmallows
2 10-oz pkg of frozen red raspberries thawed
3 oz pkg of dry raspberry gelatin
2 1/2 cups flour
1 1/2 cups sugar
3 tsp. baking powder
dash salt
1/2 cup soft white vegetable shortening
1 cup milk
3 large eggs
whipped cream, ice cream or whipped topping

Mix berries with gelatin and set aside. Grease a 9 x 13 pan. Scatter
enough mini-marshmallows over bottom of pan to cover evenly. Make
cake batter. Sift and combine all dry ingredients. Make a well in
center of dry ingredients and add eggs, milk and shortening. Beat
until just smooth and well blended. Pour batter over marshmallows.
Spoon berry mixture evenly over batter. Bake in a preheated 350F
oven about 50 minutes or cake is done and top is set. Cool completely.
Serve at room temperature or chill well covered. Chilling improves
texture since this is a soft cake/dessert. Top pieces with whipped
cream.

Note: berries will sink to bottom and marshmallows will rise and
melt on top. Cake can burn easily so bake in middle oven rack and
use an insulated baking sheet to place pan on if you can. A lovely
summer or hot weather dessert!

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