Saturday, 9 February 2008

Chocolate Raspberry Pudding Cake

It is a frigid snowy day in February, I have a freezer half full of fruit from last summer.
What to make to brighten up the chilly day?
Surfed one of my favourite web sites Land O Lakes and found a combo that has 2 of the best foods in the world, chocolate and raspberries.
What a combo!
Here is the pudding cake baked ;

Served with fresh raspberries and a dusting of icing sugar;

This a a gooey, moist, incredibly easy dessert.Huge amount of flavour.
Would impress any guests. Easy for kids to make.

Prep time 20 min. Baking time 30 min. Serves 9

1 cup all purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 TBSP. baking powder
1/2 tsp. salt
1/2 cup milk
3 TBSP. butter , melted
1 tsp. vanilla
1 10 oz. package frozen raspberries, thawed ( used ones I had frozen)
1 cup hot water
1/3 cup chocolate sauce( I used Presidents Choice Chocolate Sauce, it is very thick )
Icing sugar / fresh raspberries optional
Heat oven to 350. Place
flour, sugar, cocoa, baking powder and salt into a well greased 8 or 9 in square pan.
Stir with fork to combine.
Stir in milk, butter and vanilla until well mixed. Gently add raspberries. Smooth out.
Combine hot water and chocolate sauce. Pour evenly over the top of batter. Bake for 30 - 35 minutes. Let stand 25 minutes. Sprinkle with icing sugar. Garnish with raspberries.
Serve slightly warm to enjoy the sauce.
I think a good vanilla bean Ice cream with this warm pudding cake would wonderful too.


Rosanne said...

This looks really good!

Kim and Victoria said...

That's a recipe I must have. Thanks!