MODERN CHOCOLATE-RASPBERRY CAKE
We added sour cream, vanilla pudding mix and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake batter to make our chocolate cake topped with a chocolaty raspberry glaze.
Provided by Inspired Taste
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 9-inch springform pan with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil, eggs, sour cream and pudding mix with electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping bowl occasionally (or mix with spoon until well blended). Stir in 1/2 cup chocolate chips. Pour into pan.
- Bake 50 to 60 minutes or until top springs back when lightly touched in center. Cool completely in pan on cooling rack, about 2 hours.
- Carefully remove side of springform pan. Place cake on serving plate. In small microwavable bowl, microwave 3/4 cup chocolate chips, the butter, corn syrup and raspberry extract uncovered on High 30 seconds. Stir; microwave 10 to 20 seconds longer or until smooth. Slowly pour glaze over top of cake; spread to edge with offset spatula (some glaze may drip down side). Let stand 1 hour for glaze to harden.
- Place cake stencil on top of cake and sift cocoa powder over top. Carefully remove stencil.
Nutrition Facts : ServingSize 1 Serving
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