Recipe For Cooking Red Velvet Pudding Cake

Toaster Oven Cakes :: Pudding Cake Recipes

Red Velvet Pudding Cake

1 (12 oz.) pkg. whole frozen raspberries (not in syrup)
1 (18.25 oz.) box devil\s food cake mix plus the specified amount
    of cooking oil and eggs to make cake)
2 C. water
1 (6 oz.) package raspberry gelatin
1 Tbsp. cornstarch
2 oz. semisweet chocolate
Powderedsugar
1 (16 oz.) container frozen whipped topping (optional)

Preheat oven to 375 degrees F. Lightly spray a 13 x 9-in. baking pan with nonstick cooking spray.

Spread raspberries evenly over bottom of pan.

Prepare cake according to package directions and pour batter over raspberries.

Heat 2 c. water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40 to 45 min. or until a wooden pick inserted in center comes out clean.

Chop chocolate into sm. pieces and sprinkle over cake. Dust with powderedsugar.

Serve with whipped topping, if desired.