Raspberry Fudge Pudding Cake

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9 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Prep: 30 mins
  • Cool: 1 hr
  • Bake: 40 mins 350°F
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Raspberry Fudge Pudding Cake
Ingredients
2
10 ounce package frozen red raspberries in syrup, thawed
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
 
Sweetened Whipped Cream (see recipe below) or vanilla ice cream (optional)
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
Ingredients
2/3
cup whipping cream
2
tablespoons sugar
1
teaspoon vanilla
Directions
  1. In a small chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat.
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