I keep calling it that. I know it’s an Instant…
This was the first dessert I ever made in our first apartment. I remember making it often, always served with a berry coulis. I made it again recently, and I was surprised that it wasn’t easier to do! I don’t remember all the long mixing and the heating, and I think I underbaked it a bit…even though my toothpick came out clean, the middle seemed gummy. But the edges were crisp and the texture was great for soaking up all that wonderful berry juice.
Preheat oven to 350Â°F. Coat a 9x9x2-inch pan with cooking spray; set aside. Stir together flour and baking powder; set aside.
In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or till thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or till light and fluffy. Add the dry mixture; beat on low to medium speed just till combined.
In a small saucepan heat and stir milk and butter till butter melts; add to batter, beating till combined. Pour batter into prepared pan.
Bake for 20 to 25 minutes or till a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Serve with Berry Sauce.
Makes 9 servings.
Source: Better Homes & Gardens New Cookbook
1 (16-ounce) bag frozen mixed berries
1/4 cup powdered sugar
Juice of 1 lemon
Thaw berries in refrigerator or at room temperature. Add sugar and lemon juice, and toss until combined. You can also puree the berries in a food processor at this point for a smoother sauce. For an even smoother sauce, push the pureed berries through a sieve.