Chocolate-raspberry bundt cake

Yield: 1 Cake

Measure Ingredient
1 \N 18.25 oz. pkg chocolate cake
\N \N Mix with pudding
12 ounces Semisweet chocolate morsels
½ cup Raspberry puree or jam
8 ounces Low fat sour cream
2 tablespoons Chopped pecans

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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