Red Velvet Pudding Cake

Yield: 16 servings or 24 sample servings

Ingredients

• 1 (12 ounce) box whole frozen raspberries (not in syrup), thawed
• 1 (18.25 ounce) box devil's food cake mix* (plus ingredients to make cake)
• 2 cups water
• 1 (6 ounce) box raspberry flavored gelatin
• 1 tablespoon cornstarch
• 2 (1 ounce) squares semi-sweet chocolate for baking
• Powdered sugar
• Frozen whipped topping, thawed or vanilla ice cream (optional)

Instructions

1. Heat oven to 375 degrees F. Lightly spray rectangular baker with oil. Spread raspberries evenly over bottom of baker.
2. Prepare cake mix according to package directions; pour batter over raspberries, spreading evenly.
3. In a large micro-cooker, microwave water on HIGH 4 minutes or until boiling. Combine gelatin and cornstarch. Whisk gelatin mixture into boiling water until dissolved. Pour gelatin mixture evenly over batter.
4. Bake 40 to 45 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Chop chocolate; sprinkle evenly over cake. Let stand 10 minutes. Sprinkle top of cake with powdered sugar.
5. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or, serve with a scoop of vanilla ice cream.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

Nutrition

Per serving: Calories 280, Total Fat 13g, Saturated Fat 3.5g, Cholesterol 45mg, Carbohydrate 40g, Protein 5g, Sodium 280mg, Dietary Fiber less than 1g

Attribution

Recipe credit: Pampered Chef