Raspberry Fudge Pudding Cake

Ingredients

Cake

• 2 (10 ounce) packages frozen red raspberries in syrup, thawed
• 1/2 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 tablespoons butter, softened
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/3 cup packed brown sugar
• 2 tablespoons unsweetened cocoa powder
• Vanilla ice cream (optional)

Sweetened Whipped Cream

• 2/3 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F.

Cake

1. Drain thawed berries, reserving 3/4 cup syrup. Set aside.
2. In a bowl combine flour, 1 tablespoon cocoa powder and baking powder; set aside.
3. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
4. Add 1/2 cup brown sugar and the vanilla extract; beat until well combined.
5. Alternately add flour mixture and milk, beating until smooth after each addition.
6. Spread batter in a greased 2 quart square baking dish.
7. Spoon drained raspberries over batter.
8. Pour raspberry syrup on top.
9. Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter.
10. Bake about 40 minutes or until wooden pick, inserted about 1/2 inch into cake portion, comes out clean.
11. Cool about 1 hour on a wire rack.
12. Serve warm with sweetened whipped cream or ice cream.

Sweetened Whipped Cream

1. In a small chilled mixing bowl combine whipping cream and sugar and vanilla extract. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not over-beat.