Warm and fudgy Raspberry Pudding Cake

From:Karen Bowlden-Pillsbury cooking contestant & patient at work

1 box (19.5 oz) Pillsbury classic milk chocolate brownie mix
1/2 c. Crisco pure canola oil
1/4 c. water
4 eggs
1 pkg. (8 oz) cream cheese, softened
1 c. red raspberry jam
1/4 c. sour cream
1 tsp vanilla
1 jar (11.75 oz) hot fudge ice cream topping
1/2 c. fresh red raspberries
Fresh mint sprigs
1 qt vanilla ice cream, optional

Heat oven to 350. Spray 9 x 13 glass pan with crisco cooking spray. In lg. bowl stir brownie mix, oil, water ,and 2 eggs, 50 strokes with spoon. Pour into baking dish. In med bowl, beat cream cheese and jam with electric mixer on med. speed until well mixed. Bean in remaining 2 eggs, the sour cream, and vanilla until well mixed. (Mixture will be runny) Pour over brownie batter. Swirl mixtures slightly with spoon or tip of knife for marble design. Bake 35-50 min 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 30-45 min before serving. Garnish with raspberries and mint sprigs. Serve with ice cream.