This guest post is courtesy of Driscoll’s.
- Chocolate Pudding cake
- 1 cup all purpose flour
- 3/4 cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup boiling water
Preheat oven to 350 degrees.
In bowl, stir together flour, white sugar, cocoa, baking powder and salt. Mix in milk oil vanilla with a fork until smooth.
Spread batter evenly into heart pan. This batter should be thick. Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
Bake at 350 degrees F for 40 minutes.
Let stand 15 minutes. Remove cake from pan and invert so your bottom is now the top.
Once cooled, ice with pink or red icing. Arrange Driscoll’s berries as the topping.
* Use Wilton’s 10-inch heart shaped cake pan.
* We suggest a chocolate pudding cake as it is a bit more dense to hold the berries, but any cake mix recipe should work.
* We used about 28 raspberries to make the inside of the heart and about 40 blueberries to make the outline of the raspberries.
* For side dcor, you’ll need 16 strawberries and 16 more blueberries. We skewered the strawberries with wooden skewers and inserted them into the iced cake.