"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Warm and Fudgy Raspberry Pudding Cake Recipe

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This recipe for Warm and Fudgy Raspberry Pudding Cake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Sunday, January 25, 2009


1 box (19.5 oz) Pillsbury® Classic Milk Chocolate Brownie Mix
1/2 cup CRISCO® Pure Canola Oil
1/4 cup water
4 Eggland's Best eggs
1 package (8 oz) cream cheese, softened
1 cup SMUCKER'S® Seedless Red Raspberry Jam
1/4 cup sour cream
1 teaspoon vanilla
1 jar (11.75 oz) SMUCKER'S® Hot Fudge Ice Cream Topping
1/2 cup fresh red raspberries
Fresh mint sprigs
1 quart vanilla ice cream, if desired

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon. Pour into baking dish.
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.
Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched. 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.




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