Warm and Fudgy Raspberry Pudding Cake |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 20 |
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The name says it all-an easy cake with a cream cheese layer gets a hot-fudge finishing touch. This cake needs to cool about 30 minutes before serving. Ingredients:
1 (19 1/2 ounce) 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 3/4 ounce) jar smucker's chocolate fudge topping |
1/2 cup fresh red raspberries |
fresh mint sprig |
1 quart vanilla ice cream, if desired |
Directions:
1. Heat oven to 350°F
2. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
3. In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon; pour into baking dish.
4. In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed.
5. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny).
6. Pour over brownie batter.
7. Swirl mixtures slightly with a spoon or tip of knife for marbled design.
8. Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
9. Warm jar of fudge topping as directed on label.
10. Pour evenly over cake, spreading to cover if necessary.
11. Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs.
12. Serve with ice cream if desired.
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