Warm And Fudgy Raspberry Pudding Cake Food

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.
• Make frosting:.
• Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
• Make cake batter:.
• In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
• Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes.
• Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
• Serve cake garnished with raspberries.

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
• Make frosting:
• Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
• Make cake batter:
• In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
• Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
• Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
• Serve cake garnished with raspberries.

BLUE-RASPBERRY PUDDING CAKE

Steps:

• Put blueberries, raspberries and lemon juice in an 8X8 baking pan.
• Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
• Beat in milk, egg, melted butter and vanilla. Spread over berries.
• Mix together 1 cup sugar and cornstarch.
• Sprinkle over the batter.
• Pour boiling water over it all, DO NOT STIR!
• Bake at 350F for 40-50 minutes or until done.

CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F
• Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
• Stir in milk, butter and vanilla until well mixed.
• Stir in raspberries.
• Combine hot water and chocolate syrup in small bowl.
• Pour evenly over batter.
• Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
• Let stand 25 minutes.
• Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
• Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
• Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
• Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

WARM AND FUDGY RASPBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with nonstick 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 if desired.