Red Velvet Pudding Cake
Source of Recipe
internet
List of Ingredients
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)
1. 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.
2. 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.
3. 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
Recipe
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