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I just made this with Splenda, works like a charm! My Dad has to watch his sugar, so this was a dream come true for him. Also, I put this in my crockpot the baking time would be on high for 4 hours. Browns up nicely and tastes like you put it in the oven.

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Starfire (aka Wendy) November 14, 2007

Very nice dessert. It is very similar to one that I make with rhubarb so I knew I'd enjoy this. Thanks Derf. Roxygirl

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Roxygirl in Colorado November 05, 2007

So light and yummy! Followed the directions exactly and am very pleased. Just the right amount of sweetness from the sugar versus the tartness of the raspberries. Mine was done in 50 minutes exactly. Will definitely make again!

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cherir June 19, 2007

Wow-this is so good! I took this to a party and it was very popular. I used more raspberries, close to a quart, which weighed 500g, but the recipe still worked great. Thanks!

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Kaarin January 15, 2007

If I could give this recipe more than 5 stars I would. It was a slice of heaven on a plate! I used blueberries and blackberries and the combination was outstanding!!! It was my first time making a pudding cake and it will NOT be my last. It was really hard for me waiting for the cake to cool and after I had a piece I wanted more! This is a wonderful recipe. Thank you Derf for sharing it with us!

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*Asha* January 22, 2006

My husband loved this cake. Said to give it 5*'s...I mixed the raspberry liquid with (5 alive - berry orange juice)and used pure orange extract instead of vanilla giving the cake a lovely hint of orange. This recipe is a keeper. Thank you so much Derf.

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Baby Kato May 02, 2004
Raspberry Pudding