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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raspberry Fudge Pudding Cake

Makes: 6 servings
Prep 30 mins Cool 1 hr Bake 350°F 40 mins
Raspberry Fudge Pudding Cake
  • 2 10  ounce package  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)

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
  • 2/3  cup  whipping cream
  • 2  tablespoons  sugar
  • 1  teaspoon  vanilla

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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