Red Velvet Pudding Cake Recipe
Mother's Day Recipes and Menus



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 375F. Lightly spray rectangular pan 9" x 13" 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 microwavable 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


Recipe from Razzle Dazzle Recipes
All graphics by Debbie