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Heavenly Chocolate Raspberry Bundt Cake AKA Jessica's Truffle Cake Recipe

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This recipe for Heavenly Chocolate Raspberry Bundt Cake AKA Jessica's Truffle Cake, by , is from The Neitzke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diane Neitzke


1 cup melted butter
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries

1. Preheat oven to 375 degrees.

2. Grease a bundt or tube pan.

3. Make filling by creaming together, cream cheese with sugar and vanilla.

4. Mix in chocolate chips and set aside.

5. For cake, sift together the flour, cocoa, baking powder and salt.

6. Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.

7. Beat in melted butter, then milk, water and vanilla.

8. Gradually add in the flour mixture and mix well.

9. Spread half the batter into the prepared pan.

10. Drop spoonfuls of the cream cheese filling evenly over the batter.

11. Sprinkle raspberries over the top.

12. Cover with remaining batter.

13. Bake at 375 degrees for about 1 1/4 hours.

Personal Notes:
Personal Notes:
Jessica's Truffle cake
I container of non-dairy cream cheese (less will work)
melted 1/2 cup chocolate chips (dark preferably)

Mix together cream cheese and melted cheese (This is the cream cheese fill replacement from original recipe)
Sprinkle chocolate chips coated with cocoa powder (preferably dark) in and around the cream cheese middle.
Cover with remaining batter as usual




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