Chocolate Raspberry Pudding Cake

Chocolate Raspberry Pudding Cake Recipe
54
5 Reviews
This gooey, moist cake is incredibly easy to prepare. Serve it warm with a spoon and a sweet tooth!
20 min
Prep Time
1:10
Total Time
9 servings

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
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

Directions

  1. Heat oven to 350°F. Grease 8- or 9-inch square baking pan. Place flour, sugar, cocoa, baking powder and salt into prepared pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries.
  2. Combine hot water and chocolate syrup in bowl. Pour evenly over batter. Bake 30-35 minutes or until center is set and edges pull away from sides of pan. Let stand 20-25 minutes or until slightly cooled. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
220
Cholesterol
10mg
Carbohydrates
45g
Protein
3g
Fat
4.5g
Sodium
310mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

This was so good! Excellent warm and with Chocolate whipped cream.

Rating

Yummy! I used frozen raspberries that were not packed in syrup. I added a little sugar to the berries and let them thaw. They were pretty juicy so I reduced the hot water to 3/4 cup. It was a hit with our dinner guests. I topped it with a dollop of whipped cream. That certainly isn't necessary. A berry garnish as in the picture is fine.

Rating

I tried making the recipe using rasberries as suggested;but my rasberries were tart. I used frozen. The pudding cake was delicious, and easy to do since everything was in just one pan.I am going to try this recipe again; but without the rasberries

Rating

I have made this several times, substituted with fresh black raspberries and blackberries both were excellent. I tried fresh blueberries once, too mushy. This is quick and easy to whip up while cooking dinner and it cools while you eat dinner (it has to stand at least 25 mins.). By the time you are done eating the cake is at perfect temperature to slice and serve. Delish!

Rating

This is delicious. I didn't have the frozen raspberries in syrup, so used 10 oz of home grown raspberries without changing anything else. Yum!

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