Chocolate-raspberry bundt cake
1 Cake
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | 18.25 oz. pkg chocolate cake | |
Mix with pudding | ||
12 | ounces | Semisweet chocolate morsels |
½ | cup | Raspberry puree or jam |
8 | ounces | Low fat sour cream |
2 | tablespoons | Chopped pecans |
Directions
Prepare cake mix according to directions; stir in 1 cup (8 oz) chocolate morsels. Spoon ½ batter into greased, floured tube pan.
Spoon raspberry puree on top, swirl puree slightly with a knife, then pour in remaining batter.
Bake at 350-degrees for 35 to 40 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes, then cool completely on a wire rack.
Melt remaining chocolate morsels in a heavy saucepan over low heat, stirring often. Remove melted chocolate from heat and gradually stir in sour cream. (If glaze is too thick add 1 T. milk.) Drizzle glaze over cooled cake, top with chopped pecans.
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