Red Velvet Pudding Cake

1 (12 ounce) package whole frozen raspberries (not in syrup), thawed
1 (18.25 ounce) box devil's food cake mix (plus ingredients to make cake)
2 cups water
1 (6 ounce) box raspberry flavored gelatin
1 tablespoon cornstarch
2 (1 ounce) squares semisweet chocolate for baking
confectioners' sugar
Frozen whipped topping, thawed or vanilla ice cream (optional)

Heat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking pan with oil.

Spread raspberries evenly over bottom of prepared pan.

Prepare cake mix according to package directions; pour batter over raspberries, spreading evenly.

Microwave water on HIGH for 4 minutes or until boiling.

Combine gelatin and cornstarch. Whisk gelatin mixture into boiling water until dissolved. Pour gelatin mixture evenly over batter.

Bake 40-45 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Chop chocolate; sprinkle evenly over cake. Let stand 10 minutes. Sprinkle top of cake with powdered sugar.

To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or, serve with a scoop of vanilla ice cream.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 280, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 45 mg, Carbohydrate 40 g, Protein 5 g, Sodium 280 mg, Dietary Fiber less than 1 g