Red Velvet Pudding Cake

Name: Red Velvet Pudding Cake
Ingredients: 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); 1/3 cup oil (or as called for by your cake mix); 1 1/3 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; powdered sugar; 1 (16 ounce) container frozen whipped topping (optional)

11 ingredients

10 steps

Ingredients

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)
1/3 cup oil (or as called for by your cake mix)
1 1/3 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
powdered sugar
1 (16 ounce) container frozen whipped topping (optional)

Directions

1

Preheat oven to 375 degrees F.
2

Lightly spray a rectangular baking pan with non stick cooking spray.
3

Spread raspberries evenly over bottom of pan.
4

Prepare cake according to package directions and pour batter over raspberries.
5

Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
6

Pour gelatin over cake batter.
7

Bake 40-45 minutes or until toothpick inserted in center comes out clean.
8

Chop chocolate up into small pieces and sprinkle over cake.
9

Dust with powdered sugar.
10

May serve with whipped topping.