Red Velvet Pudding Cake 1 (12 ounces) package whole frozen raspberries (not in syrup) 1 (18.25 ounce) box devil's food cake mix plus the specified amount of cooking oil and eggs to make cake) 2 cups water 1 (6 ounce) package raspberry gelatin 1 tablespoon cornstarch 2 ounces semisweet chocolate Confectioners' sugar 1 (16 ounce) container frozen whipped topping (optional)
Preheat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray.
Spread raspberries evenly over bottom of pan.
Prepare cake according to package directions and pour batter over raspberries.
Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Chop chocolate into small pieces and sprinkle over cake. Dust with confectioners' sugar.
