Better than sex chocolate rasberry cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Semisweet or milk chocolate chips |
| ¾ | cup | Walnuts or pecans; chopped fine |
| 1 | Chocolate cake mix with pudding | |
| 4 | Egg | |
| ¼ | cup | Water |
| ½ | cup | Oil |
| 1 | teaspoon | Vanilla |
| 8 | ounces | Instant chocolate pudding mix |
| 1 | cup | Sour cream |
| 1 | pounds | Frozen rasberrys/or fresh |
| For glaze: | ||
| ½ | Butter | |
| 3 | tablespoons | Milk |
| 2 | tablespoons | Cocoa |
| 1 | teaspoon | Vanilla |
| 8 | ounces | Confectioner's sugar; more or less |
Directions
To Make Cake: Coat nuts and chips with 1 tabelspoon of cake mix; set aside.
Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream.
Blend 3 minutes in large bowl at medium speed of mixer. Fold in coated chips, nuts and raspberries. Turn into WELL GREASED TUBE PAN and bake at 350 degrees for 1 hour, or until knife in center comes out clean. Cool for 30 minutes and turn out on rack.
To make Glaze: Boil butter, milk and cocoa for 3 minutes, stiring continuously. Reduce heat to low and add vanilla. Stir in confections sugar; little at a time, mixing well. If mixture becomes to thick, increase heat but watch carefully not to burn. Make sure glaze is warm enough so it drizzles over top and sides of cake. Top can be decorated with pecan halves, walnuts or candied cherries.
Posted to Bakery-Shoppe Digest V1 #230 by novmom@... (Angela Gilliland) on Sep 10, 1997