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1
Spray sides of two full hotel pans with cooking spray (or spray sides of one full hotel pan for trial recipe); set aside.
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2
Pour milk into medium bowl of electric mixer fitted wth whip attachment.
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3
Add dry pudding mix and granulated sugar.
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4
Beat with on low speed 15 sec.
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5
or until moistened; scrape side of bowl.
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6
Beat on medium speed 1 to 2 min.
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7
or until well blended.
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8
(Do not overmix.)
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9
Pour half of the pudding mixture (about 2 qt.)
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10
into each prepared pan.
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11
(Or, pour all of the pudding mixture into prepared pan for trial recipe.)
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12
Place each pan on full sheet pan to catch any drippings; set aside.
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13
Place 2 cups of the water (or 1 cup of the water for trial recipe) and the cake mix in large bowl of electric mixer fitted with paddle attachment.
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14
Beat on medium speed 2 min.
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15
Gradually add remaining water, the oil, lemon zest and juice, beating on low speed after each addition until well blended.
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16
Scrape side of bowl and the paddle.
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17
Beat on low speed 2 min.
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18
(Do not overmix.)
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19
Pour half of the batter (about 2 qt.)
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20
evenly over pudding layer in each pan.
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21
(Or, pour all of the batter over pudding layer in pan for trial recipe.)
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22
Bake in 300F-convection oven for 50 min.
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23
to 1 hour or until wooden pick inserted in center comes out clean.
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24
Cool in pan 20 min.
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25
Sprinkle each cake with 1/4 cup of the powdered sugar.
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26
Serve warm with the raspberries.
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27
Store leftover dessert in refrgerator.
