Recipe For Cooking Raspberry Fudge Pudding Cake

Toaster Oven Cakes :: Pudding Cake Recipes

Raspberry Fudge Pudding Cake

2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1/2 C. flour
1 Tbsp. unsweetened cocoa powder
1 tea. baking powder
2 Tbsp. butter, softened
1/2 C. packed brown sugar
1 tea. vanilla extract or flavoring
1/4 C. milk
1/3 C. packed brown sugar
2 Tbsp. unsweetened cocoa powder
Sweetened Whipped Cream, recipe below
Vanilla ice cream, optional

Preheat oven to 350 degrees F.

Drain thawed berries, reserving 3/4 C. syrup. Set aside.

In a bowl combine flour, 1 Tbsp. cocoa powder and baking powder; set aside.

In a med. mixing bowl beat butter with an electric mixer on med. speed for 30 seconds. Add 1/2 C. brown sugar and the vanilla extract or flavoring; beat until well combined. Alternately add flour mixture and milk, beating until smooth after each addition. Spread batter in a prepared 2-qt. square baking dish. Spoon drained raspberries over batter. Pour raspberry syrup on top.

Combine remaining 1/3 C. brown sugar and 2 Tbsp. cocoa powder; sprinkle evenly over batter. Bake about 40 min. or until wooden pick, inserted about 1/2 in. into cake portion, comes out clean. Cool about 1 hr. on a wire rack.

Serve warm with sweetened whipped cream or ice cream.

Sweetened Whipped Cream: In a sm. chilled mixing bowl combine 2/3 C. whipped cream and 2 Tbsp. sugar; and 1 tea. vanilla. Beat with chilled beaters of an electric mixer on med. speed until soft peaks form. Do not over-beat.