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Chocolate Raspberry Bundt Cake Recipe

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This recipe for Chocolate Raspberry Bundt Cake is from Wasserstrom Associates , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. chocolate cake mix with pudding, such as Pillsbury or Betty Crocker
2 c. semisweet chocolate chips
½ c. raspberry puree or jam
1 c. sour cream
2 T. chopped, toasted pecans
Directions:
Directions:
Preheat oven to 350º. Grease and flour bundt or 10'' tube pan. Prepare cake as directed on package. Stir in 1 cup semisweet chocolate chips. Spoon ½ of the cake batter into the prepared pan. Spoon raspberry jam or puree on top, keeping it away from the sides of the pan. Swirl puree slightly with a knife. Pour in the rest of the batter. Bake for 35-40 minutes or until toothpick inserted near center tests clean. Cool upright in pan on cooling rack for 10-15 minutes before turning out to cool completely. Melt the remaining semisweet chocolate chips in a heavy saucepan over low heat. Remove from heat and gradually stir in the sour cream. Drizzle the glaze over the cooled cake. If necessary to thin the glaze, use ½ - 1 T. milk, till of desired consistency. Sprinkle on the chopped, toasted pecans.

 

 

 

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