Red Velvet Pudding Cake

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.

Serve with whipped topping, if desired.