Raspberry Fudge Pudding Cake

By MJH

Serves: 6

Ingredients

• 6 ounces fresh raspberries
• 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

Preparation

Step 1

Preheat oven to 350 degree F.
Mash raspberries slightly with a potato masher and set aside.

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.

Spread batter in a greased 2-quart square baking dish.
Spoon raspberries over batter.
Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter.

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.