WARM CHOCOLATE RASPBERRY PUDDING CAKE
Gourmet: Jan 1999 The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 536.3, Fat 25.6, SaturatedFat 15.5, Cholesterol 139.4, Sodium 312.2, Carbohydrate 73.6, Fiber 2.8, Sugar 45.3, Protein 6.4
VANILLA AND BLUEBERRY CHEESECAKE PUDDING
A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 4h25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
- To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
- Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
Nutrition Facts : Calories 167, Fat 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 19 grams
RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
FUDGY PUDGY CAKE
"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
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.
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY SUMMER PUDDING (ENGLISH STYLE)
For best results, you will need to make this divine dessert the day before you plan to serve it.
Provided by CRAZYCRASH
Categories World Cuisine Recipes European UK and Ireland English
Time 8h30m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
- Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
- The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g
BREAD PUDDING WITH RASPBERRY/STRAWBERRY TOPPING
This is a great desert fit to serve any company. The Raspberry/Strawberry Topping is the key to this recipe. From the Hacienda Antigua Bed & Breakfast altered a tad to our liking. Prep time does not include letting the bread set overnight.
Provided by Nimz_
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Blend all of the Custard ingredients together.
- Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
- Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
- In the morning, preheat over to 350 degrees.
- Pour the custard over the bread.
- Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
- For the topping.
- Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
- Serve with mixed fresh fruit in season.
Nutrition Facts : Calories 324.4, Fat 14.3, SaturatedFat 8.4, Cholesterol 92.1, Sodium 76.9, Carbohydrate 44.4, Fiber 3.1, Sugar 34.5, Protein 6.4
More about "warmandfudgyraspberrypuddingcake recipes"
RASPBERRY PUDDING CAKE - THE POLLAN FAMILY
From pollanfamilytable.com
Estimated Reading Time 50 secs
BAKED VANILLA PUDDING WITH WARM RASPBERRIES | RECIPE ...
From kitchenstories.com
4.5/5 (19)Category SnackServings 4Total Time 1 hr
NAN'S KITCHEN: STEAMED BLUEBERRY PUDDING W ... - THE OVERCAST
From theovercast.ca
DESSERTS MADE WITH FROZEN FRUIT - ALLRECIPES
From allrecipes.com
FUDGY PUDDING CAKE RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY PUDDING CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY FUDGE PUDDING CAKE - BETTER HOMES & GARDENS
From bhg.com
BLUEBERRY PUDDING CAKE - A FAMILY FEAST®
From afamilyfeast.com
LEMON & RASPBERRY BREAD PUDDING | THE ULTIMATE ... - …
From youtube.com
TRIPLEBERRY BREAD PUDDING RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
WARM RASPBERRY PUDDING CAKE WITH VANILLA ... - IMPERIAL SUGAR
From imperialsugar.com
RASPBERRY PUDDING CAKE - THE POLLAN FAMILY
From pollanfamilytable.com
OVERNIGHT BREAD PUDDING GOODNESS ... - GULLY CREEK COTTAGE
From gullycreekcottage.com
BERRY PUDDING CAKE (THE BEST) | RICARDO - RICARDO CUISINE
From ricardocuisine.com
WARM RASPBERRY PUDDING CAKE - THE NOVICE CHEF
From thenovicechefblog.com
30 MOUTHWATERING RASPBERRY DESSERT RECIPES - MIDWEST …
From midwestliving.com
HONEY BERRY BREAKFAST BREAD PUDDING | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
10 BEST RASPBERRY PUDDING DESSERT RECIPES - YUMMLY
From yummly.com
MOIST BERRY PUDDING CAKE | BAKE OR BREAK
From bakeorbreak.com
RASPBERRY PUDDING CAKE - THE HUNGRY WIFE
From thehungrywife.com
GLUTEN-FREE BREAD PUDDING WITH RASPBERRIES | DAIRY-FREE TOO
From cleaneatingkitchen.com
WARM AND FUDGY RASPBERRY PUDDING CAKE | RECIPE | PUDDING ...
From pinterest.ca
BREAKFAST FRUIT BREAD PUDDING RECIPE - EATINGWELL
From eatingwell.com
WHIPPED BERRY PUDDING RECIPE | EATINGWELL
From eatingwell.com
ONE GOOD RECIPE: THINK PUDDING. THINK CAKE. THINK ...
From post-gazette.com
PUDDING YOGURT RASPBERRY DESSERT - INSPIRATIONAL MOMMA
From inspirationalmomma.com
RASPBERRY CUSTARD PUFF PANCAKE - EVERYDAY READING
From everyday-reading.com
RASPBERRY FUDGE PUDDING CAKE - STETTED
From stetted.com
STRAWBERRY AND BLUEBERRY PANCAKE PUDDING – EASY CHEESY ...
From easycheesyvegetarian.com
RASPBERRY PUDDING CAKE RECIPE | RECIPELAND
From recipeland.com
10 BEST RASPBERRY PUFF PASTRY DESSERT RECIPES | YUMMLY
From yummly.com
RASPBERRY VANILLA CUPCAKES - GLORIOUS TREATS
From glorioustreats.com
RASPBERRY CHEESECAKE PUDDING PIE - FLOUR ON MY FACE
From flouronmyface.com
WARM AND FUDGY RASPBERRY PUDDING CAKE RECIPE RECIPE
From crecipe.com
BREAD AND BERRIES: CLASSIC SUMMER PUDDING. | KING ARTHUR ...
From kingarthurbaking.com
BLUEBERRY PUDDING CAKE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
VINTAGE RECIPE: WARM FUDGY PUDDING CAKE - KITCHN
From thekitchn.com
WARM AND FUDGY RASPBERRY PUDDING CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
RASPBERRY BREAD PUDDING WITH VANILLA CREAM SAUCE
From tastesbetterfromscratch.com
NO-BAKE RASPBERRY SUMMER PUDDING - RICARDO
From ricardocuisine.com
BUSHBERRY PUDDING CAKE RECIPE - CHATELAINE.COM
From chatelaine.com
You'll also love