Lava Style Cakes with Chocolate Pudding and Raspberry Sauce

• 1 pkg. (15.25 oz.) devil's food cake mix
• 1 cup water
• 1/2 cup oil
• 3 eggs
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 2 cups cold milk
• For the raspberry sauce
• 1 pkg. (12 oz.) frozen raspberries
• 1 cup sugar
• 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 tsp. cornstarch
• 1/2 cup cold water
• 1 tsp. vanilla
• 30 raspberries, cut in half lenghtwise for garnish

1. Equipment: Cupcake (muffin) baking pans (24 count), 2 mixing bowls, 24 cupcake liners, Strainer, Blender
2. Prepare cake mix, water, oil and eggs according to package directions.
3. Pour into 24 paper lined muffin cups and bake as directed.
4. Prepare the pudding mixing it with the milk according to package directions beating 2 minutes in a bowl.
5. Put it in the refrigerator while the cupcakes are baking.
6. For the raspberry sauce start by heating up (medium heat) the frozen raspberries, sugar, and lemon juice.
7. Mix aside the water with the corn starch until it is liquid.
8. Add it to the pot where the raspberries, mix well and cook for about 20 minutes.
9. When ready, blend and put it through a strainer to get rid of the seeds.
10. Spoon the sauce into a small resealable plastic bag; set aside.
11. Once the cupcakes are ready, remove them from the liners and cut the top part, turn the cupcakes upside down and make a little hole where youll put 1 tablespoon of pudding.
12. Flip it around and put it in a dish carefully.
13. Put more pudding on the cupcakes tops.
14. Cut small hole in one corner of the raspberry sauce bag.
15. Pipe sauce on top of the cakes in a zig-zag pattern.
16. Place 1/2 of a raspberry on top of each cake and garnish the plate with the remaining raspberries.

cake mix, water, oil, eggs, cold milk, raspberry sauce, frozen raspberries, sugar, lemon juice, cornstarch, cold water, vanilla, raspberries

Taken from www.kraftrecipes.com/recipes/lava-style-cakes-chocolate-pudding-raspberry-sauce-175339.aspx (may not work)