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Red Velvet Pudding Cake

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Preheat oven to 375° F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray.
  2. Spread raspberries evenly over bottom of pan.
  3. Prepare cake according to package directions and pour batter over raspberries.
  4. Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
  5. Chop chocolate into small pieces and sprinkle over cake. Dust with confectioners' sugar.
  6. Servings:
    Submitted by: Recipe Group Member

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