Warm and Fudgy Raspberry Pudding Cake
- Reviews 2
Ready In: 55 mins
Serves: 12
Yields: 12 pieces
Ingredients
- 1 (19 1/2ounce) box pillsbury classic milk chocolate brownie mix
- 1⁄2 cup canola oil
- 1⁄4 cup water
- 4 eggs
- 1 (8 ounce) package cream cheese, softened
- 1 cup seedless red raspberry jam
- 1⁄4 cup sour cream
- 1 teaspoon vanilla
- 1 (11 3/4ounce) jar smucker's chocolate fudge topping
- 1⁄2 cup fresh red raspberries
- fresh mint sprig
- 1 quart vanilla ice cream, if desired
Directions
- 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.
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