Lava Style Cakes with Chocolate Pudding and Raspber

Name: Lava Style Cakes with Chocolate Pudding and Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (15.25 oz.) devil's food cake mix; 1 cup water; 1/2 cup oil; 3 eggs; 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding; 2 cups cold milk; For the raspberry sauce; 1 pkg. (12 oz.) frozen raspberries; 1 cup sugar; 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 1/2 tsp. cornstarch; 1/2 cup cold water; 1 tsp. vanilla; 30 raspberries, cut in half lenghtwise for garnish

Servings: persons

1 pkg. (15.25 oz.) devil's food cake mix
1 cup water
1/2 cup oil
3 eggs
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
For the raspberry sauce
1 pkg. (12 oz.) frozen raspberries
1 cup sugar
1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
1/2 tsp. cornstarch
1/2 cup cold water
1 tsp. vanilla
30 raspberries, cut in half lenghtwise for garnish

1
Equipment: Cupcake (muffin) baking pans (24 count), 2 mixing bowls, 24 cupcake liners, Strainer, Blender
2
Prepare cake mix, water, oil and eggs according to package directions.
3
Pour into 24 paper lined muffin cups and bake as directed.
4
Prepare the pudding mixing it with the milk according to package directions beating 2 minutes in a bowl.
5
Put it in the refrigerator while the cupcakes are baking.
6
For the raspberry sauce start by heating up (medium heat) the frozen raspberries, sugar, and lemon juice.
7
Mix aside the water with the corn starch until it is liquid.
8
Add it to the pot where the raspberries, mix well and cook for about 20 minutes.
9
When ready, blend and put it through a strainer to get rid of the seeds.
10
Spoon the sauce into a small resealable plastic bag; set aside.
11
Once the cupcakes are ready, remove them from the liners and cut the top part, turn the cupcakes upside down and make a little hole where youll put 1 tablespoon of pudding.
12
Flip it around and put it in a dish carefully.
13
Put more pudding on the cupcakes tops.
14
Cut small hole in one corner of the raspberry sauce bag.
15
Pipe sauce on top of the cakes in a zig-zag pattern.
16
Place 1/2 of a raspberry on top of each cake and garnish the plate with the remaining raspberries.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pkg. (15.25 oz.) devil's food cake mix, 1 cup water, 1/2 cup oil, 3 eggs, and more.

Yes, Lava Style Cakes with Chocolate Pudding and Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lava Style Cakes with Chocolate Pudding and Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions