Red Velvet Pudding Cake - cooking recipe

Ingredients
    1 (12 ounce) package whole frozen raspberries (not in syrup)
    1 (18 ounce) package devil's food cake mix
    3 eggs (or as called for by your cake mix)
    1/3 cup oil (or as called for by your cake mix)
    1 1/3 cups water (or as called for by your cake mix)
    2 cups water
    1 (6 ounce) package raspberry gelatin powder
    1 tablespoon cornstarch
    2 ounces semisweet chocolate
    powdered sugar
    1 (16 ounce) container frozen whipped topping (optional)
Preparation
    Preheat oven to 375 degrees F.
    Lightly spray a rectangular baking pan with non stick cooking spray.
    Spread raspberries evenly over bottom of pan.
    Prepare cake according to package directions and pour batter over raspberries.
    Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
    Pour gelatin over cake batter.
    Bake 40-45 minutes or until toothpick inserted in center comes out clean.
    Chop chocolate up into small pieces and sprinkle over cake.
    Dust with powdered sugar.
    May serve with whipped topping.

Leave a comment