A ‘cake-mix-easy’ chocolate Bundt cakewith swirls of raspberry preserves and drizzled with a sour creamchocolate glaze and garnished with toasted pecans.
Recipe: Chocolate RaspberryBundt Cake
1 (18.25-ounce) package chocolate cakemix with pudding2 cups (12-ounces) semisweet chocolatemorsels 1/2 cup raspberry preserves or jam 1 cup (8-ounces) sour cream 2 tablespoons chopped toasted pecans
Preheat oven to 350°F (175°C).Grease and flour a Bundt or 10-inch tube pan. Set aside.
Prepare cake mix according to packagedirections.
Stir in 1 cup chocolate morsels and spoon1/2 the cake batter into prepared pan.
Spoon raspberry preserves on top, swirlpreserves slightly with a metal spatula or knife, then pour inremaining batter.
Bake for 35 to 40 minutes or until woodenpick inserted in center comes out clean. Cool in pan 10 to 15minutes before removing. Cool completely on a wire rack beforeicing.
Melt remaining chocolate morsels in aheavy saucepan over low heat, stirring constantly. Remove meltedchocolate from heat and gradually stir in sour cream. Drizzleglaze over cooled cake, sprinkle with chopped toasted pecans.(If necessary, thin glaze with 1 tablespoon milk, more or lessas needed.)
Makes 12 to 15 servings.
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