Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
     2/3  cup           sugar
   3      tablespoons   margarine -- softened
   2                    egg yolks
   2      teaspoons     vanilla
   1 3/4  cups          yellow cornmeal
     3/4  cup           flour
   1      teaspoon      baking powder
   1      teaspoon      baking soda
     1/2  teaspoon      ground nutmeg
     1/4  teaspoon      salt
   1 1/2  cups          low-fat buttermilk
                        vegetable cooking spray
                        ***TWO BERRY SAUCE***
     3/4  cup           frozen blackberries -- divided
     3/4  cup           frozen raspberries -- divided
     1/4  cup           water
   1      tablespoon    sugar
     1/4  cup           unsweetened orange juice
   2      teaspoons     cornstarch
   2      tablespoons   chambord (raspberry liqueur)

Preparation:

For the Cake: 1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended. 2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cake pan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce. For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth. 2. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c. Serving information: Source: Cooking Light Magazine, October 1993