This gooey, moist cake is incredibly easy to prepare. Serve it warm with a spoon and a sweet tooth!
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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
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.
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.
Explore reviews fromour online community
This was so good! Excellent warm and with Chocolate whipped cream.
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.