Fall Treat - Raspberry Chocolate Pudding "Cake"

With Thanksgiving only a few days away, I decided to try baking a sweet alternative to pumpkin pie. I followed the recipe below to produce a delectable combination of chocolate and raspberries.

Serves 6

Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:

• 12 oz package of frozen re raspberries
• ½ cup all-purpose flour
• 3 tablespoons of unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 tablespoons of softened butter
• 1 and 1/4 cup packed brown sugar
• 1 teaspoon vanilla
• ¼ cup milk

Directions:
1. Thaw raspberries and preheat oven to 350 degrees
2. In a bowl, combine flour, 1 tablespoon cocoa powder and baking powder. Then, set aside (1st picture above).
3. In a separate bowl, combine butter, 3/4 cup brown sugar and vanilla. Beat with an electric mixer until well combined (2nd picture above).
4. Combine bowls and add milk. Beat with an electric mixer until smooth.
5. Spread batter in a greased 2 quart square baking dish. Spoon raspberries along with raspberry syrup that has accumulated on the bottom of the bag on top.
6. Combine remaining brown sugar (1/2 cup) and cocoa powder (2 tablespoons), then sprinkle evenly over the top of the batter (3rd picture above).
7. Bake for 40 minutes, or until a toothpick inserted into the cake portion comes out clean (4th picture above).

In my opinion, this recipe is suitable for 3 servings, not 6, as the serving size above says. I would suggest doubling the cake ingredients (everything but the amount of frozen raspberries). Or, doubling the amount or raspberries to create more of a liquidy treat and then spoon it over an angle food cake. Of course, serving with ice cream or whipped cream will only enhance it!

Alyssa