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Raspberry Fudge Pudding Cake




Source of Recipe


Doy


List of Ingredients




Raspberry Fudge Pudding Cake

Ingredients
2 10-ounce packages frozen red raspberries in syrup, thawed
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
1/4 cup milk
1/3 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
Sweetened Whipped Cream (see recipe below) or vanilla ice cream
(optional)




Recipe



Directions
1. Preheat oven to 350 degree F. Drain thawed berries, reserving 3/4
cup
syrup. Set aside.

2. In a bowl combine flour, 1 tablespoon cocoa powder, and baking
powder; set aside. In a medium mixing bowl beat butter with an electric
mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the
vanilla; beat until well combined. Alternately add flour mixture and
milk, beating until smooth after each addition.

3. Spread batter in a greased 2-quart square baking dish. Spoon drained
raspberries over batter. Pour raspberry syrup atop. Combine remaining
1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly
over
batter.

4. Bake about 40 minutes or until wooden toothpick, inserted about 1/2
inch into cake portion, comes out clean. Cool about 1 hour on a wire
rack. Serve warm with sweetened whipped cream or ice cream. Makes 6
servings.


Sweetened Whipped Cream: In a small chilled mixing bowl combine 2/3 cup
whipping cream and 2 tablespoons sugar; and 1 teaspoon vanilla. Beat
with chilled beaters of an electric mixer on medium speed until soft
peaks form. Do not overbeat.