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Red Velvet Pudding Cake
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Submitted by:
Jimmy |
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Raspberries are the key ingredient in this refreshing pudding cake. Chocolate and whipped cream are also in the mix |
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INGREDIENTS:
- 12 ounces , Whole Frozen Raspberries
- 1 box(s) , Devils Food Cake Plus enough eggs and Oil to make it
- 2 cup(s) , Water
- 6 ounces , Raspberry Gelatin
- 1 tablespoon(s) , Cornstarch
- 2 ounces , Semi-sweet Chocolate
- 0 as needed , Confectioners' Sugar
- 16 ounces , Whipped Cream
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| Instructions: |
Preheat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray.
Spread raspberries evenly over bottom of pan.
Prepare cake according to package directions and pour batter over raspberries.
Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Chop chocolate into small pieces and sprinkle over cake. Dust with confectioners' sugar.
Serve with whipped topping, if desired. |
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