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    Raspberry Fudge Pudding Cake

    Source of Recipe


    List of Ingredients

    Raspberry Fudge Pudding Cake

    2 10-ounce packages frozen red raspberries in syrup, thawed
    1/2 cup all-purpose flour
    1 tablespoon unsweetened cocoa powder
    1 teaspoon baking powder
    2 tablespoons butter, softened
    1/2 cup packed brown sugar
    1 teaspoon vanilla
    1/4 cup milk
    1/3 cup packed brown sugar
    2 tablespoons unsweetened cocoa powder
    Sweetened Whipped Cream (see recipe below) or vanilla ice cream


    1. Preheat oven to 350 degree F. Drain thawed berries, reserving 3/4
    syrup. Set aside.

    2. In a bowl combine flour, 1 tablespoon cocoa powder, and baking
    powder; set aside. In a medium mixing bowl beat butter with an electric
    mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the
    vanilla; beat until well combined. Alternately add flour mixture and
    milk, beating until smooth after each addition.

    3. Spread batter in a greased 2-quart square baking dish. Spoon drained
    raspberries over batter. Pour raspberry syrup atop. Combine remaining
    1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly

    4. Bake about 40 minutes or until wooden toothpick, inserted about 1/2
    inch into cake portion, comes out clean. Cool about 1 hour on a wire
    rack. Serve warm with sweetened whipped cream or ice cream. Makes 6

    Sweetened Whipped Cream: In a small chilled mixing bowl combine 2/3 cup
    whipping cream and 2 tablespoons sugar; and 1 teaspoon vanilla. Beat
    with chilled beaters of an electric mixer on medium speed until soft
    peaks form. Do not overbeat.




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