Warm and Fudgy Raspberry Pudding Cake

By deb49

Ingredients

• 1 box (19.5 oz) Pillsbury® Family Size Milk Chocolate Brownie Mix
• 1/2 cup Crisco® Pure Canola Oil
• 1/4 cup water
• 4 Eggland's Best eggs
• 1 package (8 oz) cream cheese, softened
• 1 cup Smucker's® Seedless Red Raspberry Jam
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1 jar (11.75 oz) Smucker's® Hot Fudge Topping
• 1/2 cup fresh red raspberries
• Fresh mint sprigs
• 1 quart vanilla ice cream, if desired

Details

Servings 12
Preparation time 20mins
Cooking time 100mins
Adapted from pillsburybaking.com

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.

In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon. Pour into baking dish.

In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny). Pour over brownie batter. Swirl mixtures slightly with a spoon or tip of knife for marbled design.

Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.

Warm jar of fudge topping as directed on label. Pour evenly over cake, spreading to cover if necessary. Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs. Serve with ice cream.