Red Velvet Pudding Cake

Recipe by Dawn399
READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package whole frozen raspberries (not in syrup)
  • 1
    (18 ounce) package devil's food cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    cups water
  • 1
    (6 ounce) package raspberry gelatin powder
  • 1
    tablespoon cornstarch
  • 2
    ounces semisweet chocolate
  • 1
    (16 ounce) container frozen whipped topping (optional)
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Lightly spray a rectangular baking pan with non stick cooking spray.
  • Spread raspberries evenly over bottom of pan.
  • Prepare cake according to package directions and pour batter over raspberries.
  • Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
  • Pour gelatin over cake batter.
  • Bake 40-45 minutes or until toothpick inserted in center comes out clean.
  • Chop chocolate up into small pieces and sprinkle over cake.
  • Dust with powdered sugar.
  • May serve with whipped topping.
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