Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red Velvet Pudding Cake
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- #81802
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (12 ounce size) whole frozen raspberries (not in syrup), thawed
1 package (18.25 ounce size) devil's food cake mix (plus ingredients to make cake)
2 cups water
1 package (6 ounce size) raspberry flavored gelatin
1 tablespoon cornstarch
2 ounces semisweet chocolate for baking
powdered sugar
frozen whipped topping, thawed (optional)
vanilla ice cream (optional)
directions
Preheat oven to 375 degrees F. Lightly spray rectangular pan 9" x 13" with oil.
Spread raspberries evenly over bottom of baking dish. Prepare cake mix according to package directions and pour batter over raspberries, spreading evenly.
In a large microwavable bowl, microwave water on HIGH 4 minutes or until boiling.
Combine gelatin and cornstarch. Whisk gelatin mixture into boiling water until dissolved. Pour gelatin mixture evenly over batter.
Bake for 40-45 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack.
Chop chocolate and sprinkle evenly over cake. Let stand for 10 minutes. Sprinkle top of cake with powdered sugar.
To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or serve with a scoop of vanilla ice cream.
added by
Mommavegas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 15, 2010
I would give this recipe a 10 if I could. It is one of the most delicious cakes I've ever eaten. Anyone who likes chocoate will love, love, love this cake! I can't wait to make it again (and again, and again)!