Raspberry Fudge Pudding Cake

2 (10 ounce) packages frozen red raspberries in syrup, thawed
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup milk
1/3 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
Sweetened Whipped Cream, recipe below
Vanilla ice cream, optional

Preheat oven to 350 degrees F.

Drain thawed berries, reserving 3/4 cup syrup. Set aside.

In a bowl combine flour, 1 tablespoon cocoa powder and baking powder; set aside.

In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the vanilla extract; beat until well combined. Alternately add flour mixture and milk, beating until smooth after each addition. Spread batter in a greased 2-quart square baking dish. Spoon drained raspberries over batter. Pour raspberry syrup on top.

Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter. Bake about 40 minutes or until wooden pick, inserted about 1/2 inch into cake portion, comes out clean. Cool about 1 hour on a wire rack.

Serve warm with sweetened whipped cream or ice cream.

Sweetened Whipped Cream: In a small chilled mixing bowl combine 2/3 cup whipping cream and 2 tablespoons sugar; and 1 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not over-beat.