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Warm and Fudgy Raspberry Pudding Cake

Warm and Fudgy Raspberry Pudding Cake
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The name says it all--an easy cake with a cream cheese layer gets a hot-fudge finishing touch.

Prep Time:
20 Min
Total Time:
1 Hr 40 Min
Makes:
12 servings
Pillsbury Bake-Off
Karen Bowlden
Boise, ID
Bake-Off® Contest 43, 2008
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INGREDIENTS
1box (19.5 oz) Pillsbury® Classic Milk Chocolate Brownie Mix
1/2cup CRISCO® Pure Canola Oil
1/4cup water
4Eggland's Best eggs
1package (8 oz) cream cheese, softened
1cup SMUCKER'S® Seedless Red Raspberry Jam
1/4cup sour cream
1teaspoon vanilla
1jar (11.75 oz) SMUCKER'S® Hot Fudge Ice Cream Topping
1/2cup fresh red raspberries
Fresh mint sprigs
1quart vanilla ice cream, if desired
DIRECTIONS
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
2.In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon. Pour into baking dish.
3.In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny). Pour over brownie batter. Swirl mixtures slightly with a spoon or tip of knife for marbled design.
4.Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
5.Warm jar of fudge topping as directed on label. Pour evenly over cake, spreading to cover if necessary. Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs. Serve with ice cream.
High Altitude (3500-6500 ft): Make brownies following High Altitude package directions. Bake 40 to 50 minutes.
High Altitude (3500-6500 ft):

Make brownies following High Altitude package directions. Bake 40 to 50 minutes.

®Crisco is a trademark of The J.M. Smucker Company
Eggland's Best is a registered trademark of Eggland's Best, Inc.
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company

To learn more about Pillsbury baking products, visit Pillsburybaking.com

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