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
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