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Red Velvet Pudding Cake

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“This is a recipe lent to me by my friend, a Pampered Chef representative. She uses this cake as a demo at her house for her parties. Chocolate cake with a "raspberry pudding." I think it is like eating a giant chocolate truffle!”
READY IN:
1hr 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) packagewhole frozen raspberries (not in syrup)
  • 1 (18 ounce) package devil's food cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 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.

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