Chocolate Raspberry Pudding Cake

Serve this delightful dessert warm from the oven on a chilly winter afternoon or evening. This gooey, moist cake is easy to prepare.

Chocolate Raspberry Pudding Cake

1 cup all-purpose flour
3/4 cup sugar
1/4 cup Watkins All-Natural Baking Cocoa
1 tablespoon Watkins Baking Powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 teaspoon Watkins Vanilla
1 (10-ounce) package frozen raspberries in syrup, thawed
1 cup hot water
1/3 cup chocolate flavor syrup
Powdered sugar
Fresh raspberries

Heat oven to 350 degrees F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries.

Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan. Let stand 25 minutes. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.