Red Velvet Pudding Cake

Ingredients

• 1 (12 ounces) package whole frozen raspberries (not in syrup)
• 1 (18.25 ounce) box devil's food cake mix* + the specified amount of cooking oil and eggs to make cake
• 2 cups water
• 1 (6 ounce) box raspberry gelatin
• 1 tablespoon cornstarch
• 2 ounces semisweet chocolate
• Confectioners' sugar
• 1 (16 ounce) container frozen whipped topping (optional)

Instructions

1. Heat oven to 375 degrees F. Lightly spray a 13 x 9 inch baking pan with nonstick cooking spray.
2. Spread raspberries evenly over bottom of pan.
3. Prepare cake according to package directions and pour batter over raspberries.
4. Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
5. Pour gelatin mixture over cake batter.
6. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
7. Chop chocolate into small pieces and sprinkle over cake.
8. Dust with confectioners' sugar.
9. Serve with whipped topping, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.