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A 'cake-mix-easy' chocolate Bundt cake
with swirls of raspberry preserves and drizzled with a sour cream
chocolate glaze and garnished with toasted pecans.
Chocolate Raspberry
Bundt Cake
- 1 (18.25-ounce) package chocolate cake
mix with pudding
- 2 cups (12-ounces) semisweet chocolate
morsels
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 package
directions.
- Stir in 1 cup chocolate morsels and spoon
1/2 the cake batter into prepared pan.
- Spoon raspberry preserves on top, swirl
preserves slightly with a metal spatula or knife, then pour in
remaining batter.
- Bake for 35 to 40 minutes or until wooden
pick inserted in center comes out clean. Cool in pan 10 to 15
minutes before removing. Cool completely on a wire rack before
icing.
- Melt remaining chocolate morsels in a
heavy saucepan over low heat, stirring constantly. Remove melted
chocolate from heat and gradually stir in sour cream. Drizzle
glaze over cooled cake, sprinkle with chopped toasted pecans.
(If necessary, thin glaze with 1 tablespoon milk, more or less
as needed.)
Makes 12 to 15 servings.
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