CHOCOLATE RASPBERRY PUDDING CAKE

By LisaRich

Gooey moist Chocolate pudding cake-YUM!

Ingredients

• Preparation time: 20 min Baking time: 30 min
• Yield: 9 servings
• 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 LAND O LAKES® Butter, melted
• 1 teaspoon vanilla
• 1 (10-ounce) package frozen raspberries in syrup, thawed
• 1 cup hot water
• 1/3 cup chocolate flavor syrup
• Powdered sugar, if desired
• Fresh raspberries, if desired

Details

Servings 8

Preparation

Step 1

Heat oven to 350°F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries.

Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan. Let stand 20 to 25 minutes or until slightly cooled. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

Ingredient Substitution Index

Nutrition Facts (1 serving): Calories: 220, Fat: 4.5g, Cholesterol: 10mg, Sodium: 310mg, Carbohydrates: 45g, Dietary Fiber: 3g, Protein: 3g