Chocolate Raspberry Pudding Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This gooey, moist cake is incredibly easy to prepare. Serve it warm with a spoon and a sweet tooth! Ingredients:
1 cup all-purpose flour |
3/4 cup sugar |
1/4 cup unsweetened cocoa |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup milk |
3 tablespoons butter, melted |
1 teaspoon vanilla |
1 (10 ounce) package frozen raspberries in light syrup, thawed |
1 cup hot water |
1/3 cup chocolate syrup |
1/3 cup powdered sugar |
Directions:
1. Heat oven to 350°F
2. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
3. Stir in milk, butter and vanilla until well mixed.
4. Stir in raspberries.
5. Combine hot water and chocolate syrup in small bowl.
6. Pour evenly over batter.
7. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
8. Let stand 25 minutes.
9. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.
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