Red Velvet Pudding Cake

By AmberK

Ingredients

• 1 package (12 oz) frozen unsweetened raspberries (not in syrup), thawed
• 1 package (18.25 oz.) devils food cake mix (plus ingredients to make cake)
• 2 cups water
• 1 package (6 oz./8 serving size) raspberry gelatin
• 1 Tbsp. cornstarch
• 2 squares (1 oz. each) semi sweet chocolate for baking
• Powdered sugar
• thawed, frozen whipped topping or vanilla ice cream

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 375. Lightly spray rectangular baker with oil using kitchen spritzer. spread raspberries evenly over botom of baker. Prepare cake mix according to package directions in classic batter bowl; pour batter over raspberries, spreading evenly.

2. Pour water into large micro cooker microwave on high 4 minutes or until boiling. Combine gelatin and cornstarch in small batter bowl. Whisk gelatin micture inot boiling water until dissolved using stainless steel whisk. Pour gelatin mixture evenly over top of batter.

3. Bake 40-45 minutes or until cake tester inserted in center comes out clean. Remove from oven to stackable cooling rack. Chop chocolate using food chopper, sprinkle evenly over cake. Let stand 10 minutes. Sprinkle cake with powdered sugar using flour/sugar shaker. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or serve with ice cream.