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Red Velvet Pudding Cake
1 (12 ounces) package whole frozen raspberries (not in syrup)
1 (18.25 ounce) box devil's food cake mix plus the specified amount of cooking oil and eggs to make cake
2 cups water
1 (6 ounce) package raspberry gelatin
1 tablespoon cornstarch
2 ounces semisweet chocolate
1 (16 ounce) container frozen whipped topping (optional)
Heat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray.
Spread raspberries evenly over bottom of pan.
Prepare cake according to package directions and pour batter over raspberries.
Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
Pour gelatin mixture over cake batter.
Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Chop chocolate into small pieces and sprinkle over cake.
Dust with confectioners' sugar.
Serve with whipped topping, if desired.
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