Warm And Fudgy Raspberry Pudding Cake

---

The name says it all--an easy cake with a cream cheese layer gets a hot-fudge finishing touch. This cake needs to cool about 30 minutes before serving.

---

Steps

---

Heat oven to 350f.

---

Spray 13x9-inch glass baking dish with nonstick cooking spray.

---

In large bowl , stir brownie mix , oil , water and 2 of the eggs 50 strokes with spoon.

---

Pour into baking dish.

---

In medium bowl , beat cream cheese and jam with electric mixer on medium speed until well mixed.

---

Beat in remaining 2 eggs , the sour cream and vanilla until well mixed.

---

Pour over brownie batter.

---

Swirl mixtures slightly with a spoon or.

---

Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.

---

Warm jar of fudge topping as directed on label.

---

Pour evenly over cake , spreading to cover if necessary.

---

Cool 30 to 45 minutes before serving.

---

Garnish with raspberries and mint sprigs.

---

Serve with ice cream if desired.

---

Ingredients

---

milk chocolate brownie mix, canola oil, water, eggs, cream cheese, seedless red raspberry jam, sour cream, vanilla, chocolate fudge topping, fresh red raspberries, mint sprig, vanilla ice cream