Warm And Fudgy Raspberry Pudding Cake Recipes

HOT FUDGE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F. Place oven rack in middle position.
• In medium mixing bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.
• Blend in milk, melted butter and vanilla; beat until smooth.
• Pour batter into an 8"x8"x2" or 9"x9"x2" square pan or baking dish.
• In small bowl, combine remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir.
• Bake 40 minutes or until center is almost set.
• Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired (a dollop of whipped cream is nice.)
• Cover and refrigerate any leftovers.

BLUE-RASPBERRY PUDDING CAKE

Steps:

• Put blueberries, raspberries and lemon juice in an 8X8 baking pan.
• Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
• Beat in milk, egg, melted butter and vanilla. Spread over berries.
• Mix together 1 cup sugar and cornstarch.
• Sprinkle over the batter.
• Pour boiling water over it all, DO NOT STIR!
• Bake at 350F for 40-50 minutes or until done.

FUDGY RASPBERRY TORTE

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake. , Place one cake layer on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator.

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
• Make frosting:
• Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
• Make cake batter:
• In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
• Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
• Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
• Serve cake garnished with raspberries.

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.
• Make frosting:.
• Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
• Make cake batter:.
• In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
• Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes.
• Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
• Serve cake garnished with raspberries.

CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F
• Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
• Stir in milk, butter and vanilla until well mixed.
• Stir in raspberries.
• Combine hot water and chocolate syrup in small bowl.
• Pour evenly over batter.
• Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
• Let stand 25 minutes.
• Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

STRAWBERRY PUDDING CAKE

Steps:

• Tear cake into small pieces and cover bottoms of 5 dessert dishes.
• Mix pudding according to directions on box; pour over cake.
• Spread fresh strawberries over pudding mixture.
• Top with Cool Whip.
• Refrigerate if not served immediately.

WARM AND FUDGY RASPBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with nonstick 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 if desired.