Ingredients for Warm And Fudgy Raspberry Pudding Cake
- Milk Chocolate Brownie Mix
- Canola Oil
- 1/2 cup water
- 4 large eggs
- 8 ounces cream cheese (softened)
- Seedless Red Raspberry Jam
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Chocolate Fudge Topping
- Fresh Red Raspberries
- Mint Sprig
- Vanilla Ice Cream
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How to Make Warm And Fudgy Raspberry Pudding Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9-inch baking dish.
- In a large bowl, combine brownie mix (1 box, 15.25 oz), 1/3 cup vegetable oil, 1/2 cup water, and 2 large eggs. Stir with a spoon for 50 strokes until well combined.
- Pour brownie batter into the prepared baking dish.
- In a medium bowl, beat together 8 ounces of cream cheese (softened), 1/2 cup raspberry jam, 2 large eggs, 1/4 cup sour cream, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Pour the cream cheese mixture evenly over the brownie batter.
- Swirl the two layers together gently with a knife or toothpick for a marbled effect.
- Bake for 35-50 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While the cake is baking, warm your favorite fudge topping according to package directions.
- Once the cake is baked, let it cool for 30-45 minutes.
- Pour warm fudge topping evenly over the cooled cake, allowing it to drizzle down the sides.
- Garnish with fresh raspberries and mint sprigs.
- Serve warm, optionally with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
131g
Fat
57g
Carbs
27g
