I had bought some raspberries and wanted to make something with them and this is what I came up with. I got some ideas from a recipe that I found in the Winter 2008 issue of the Taste of Home's Cooking for 2. The original recipe was Cocoa Ripple Squares but I changed it up and added the raspberries to it instead.
Cocoa Raspberry Squares
1/4 cup shortening
8 tablespoons sugar
1 egg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat free milk
1 tablespoon baking cocoa
1/2 cup fresh raspberries
In a large mixing bowl, cream shortening and sugar. Beat in egg. Combine the flour, baking powder, salt and baking cocoa; add to creamed mixture. Blend together well. Add the milk and mix well. Slowly add the raspberries and fold into the batter.
Place the batter into a 13-in. by 9-in. greased baking dish.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
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