Raspberry pound cake

Yield: 1 Servings

Measure Ingredient
1 pack Duncan Hines Moist Deluxe Raspberry Cake Mix
1 pack (4-serving size) vanilla instant pudding and pie filling mix
4 \N Eggs
1 cup Water
⅓ cup Crisco Oil or Crisco Puritan Canola Oil
1 cup Miniature semi-sweet chocolate chips
⅔ cup Duncan Hines Creamy Homestyle Chocolate Buttercream Frosting

Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.

For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl.

Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into pan. Bake at 350 degrees F for 55 or 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. cool completely.

For glaze, place frosting in 1-cup glass measuring cup. Microwave at HIGH (100% power) for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake.

makes 12 to 16 servings

Tip: Store leftover chocolate buttercream frosting covered in refrigerator.

Spread frosting between graham crackers for a quick snack.

Posted to Bakery-Shoppe Digest V1 #456 by Sandra Swinford <sandra-swinford@...> on Dec 16, 1997

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