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Warm and Fudgy Raspberry Pudding Cake

(29)
  14 reviews
  • 20 min prep time
  • 1 hr 40 min total time
  • 12 ingredients
  • 12 servings
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The name says it all--an easy cake with a cream cheese layer gets a hot-fudge finishing touch.

Bake-Off® Contest 43, 2008
Karen Bowlden
Boise, Idaho

Ingredients

1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3
cup Crisco® Pure Canola Oil
1/4
cup water
4
eggs
1
package (8 oz) cream cheese, softened
1
cup seedless red raspberry jam
1/4
cup sour cream
1
teaspoon vanilla
1
jar (11.75 oz) hot fudge ice cream topping
1/2
cup fresh red raspberries
Fresh mint sprigs
1
quart vanilla ice cream, if desired

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
210
% Daily Value
Total Fat
24g
37%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
200mg
8%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
6%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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