Red Velvet Pudding Cake Recipe
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Red Velvet Pudding Cake

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

Preheat oven to 375 F. Lightly spray rectangular baker with oil. Spread raspberries evenly over bottom of baker. Prepare cake mix according to package directions; pour batter over raspberries, spreading evenly.

In a large bowl, 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.

Bake 40-45 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. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or, serve with a scoop of vanilla ice cream.

Yield: 16 servings or 24 sample servings

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



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