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.