Raspberry Pudding Cake

Looks great, tastes great. It is best to place it on a cookie sheet covered with foil in case there is any boil over when baking. This is a restaurant quality recipe, absolutely yummy.

65 minutes Prep: 15 minutes Cook: 50 minutes

317 calories per serving view nutrition facts

sean

8 servings suggest servings

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Ingredients

1 1/2	pound	raspberries, frozen
1/2	cup	sugar
1/2	cup	butter
3/4	cup	sugar
2	each	eggs
1/2	teaspoon	vanilla extract
1 1/4	cups	flour, all-purpose
1 1/2	teaspoons	baking powder
1/8	teaspoon	salt
1/2	cup	milk

Directions

Thaw and drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 to 1 cup. Toss the raspberries with 1/4 cup of sugar.

Well grease an eight inch square metal baking pan.

In greased 8 inch square metal cake pan, toss raspberries with

Cream butter with sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Add the vanilla extract.

In another bowl whisk together the flour, baking powder and the salt.

Mix 1/3 of the flour mixture with the butter and sugar, then mix in 1/3 of the milk. Do this 3 times until well blended.

Add the raspberries to the baking dish then the cake mixture on top, smoothing out with a spatula.

Boil the reserved raspberry juice with 1/4 cup of sugar in a small saucepan, then pour over top of the cake.

Bake at 350 degrees F approximately 50 minutes until bubbly and the cake is firm to the touch.

Let cool slightly before serving.

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Nutrition Facts

Serving Size 92g

Amount per Serving

Calories 317 37% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 78mg	26%
Sodium 141mg	6%
Total Carbohydrate 47.0g	16%
Dietary Fiber 1.0g	2%
Sugars 32.0g
Protein 4.0g	8%

Vitamin A	9%		Vitamin C	0%
Calcium	5%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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