Friday, February 14, 2014

Chocolate Raspberry Bundt Cake

Happy Valentine's Day to one and all!  As y'all in Georgia know, the past few days we have been experiencing the Snow Event of the Year here.    So what's one to do when one can't leave the house?   Cook, of course.  So yesterday I made this cake again and it is officially one of my favorites of all time.  It's super easy since it begins with a cake mix base.  The combination of the chocolate and raspberry is just divine and perfect for a day like today!

· 1 box of chocolate cake mix
· 2 small boxes of instant chocolate pudding
· 1/2 cup of vegetable oil
· 1 1/4 cups water
· 4 eggs
· 1 cup chocolate chips
· 1 1/2 cups raspberry jam
· 1 stick butter, softened
· 4 cups powdered sugar
· 2 tablespoons cocoa powder
· 3-4 tablespoons milk
· 1 teaspoon vanilla extract
· Fresh raspberries to garnish

1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
2. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup chocolate chips. Pour half of the batter into the prepared pan; spread the jam over the batter.
3. Pour remaining half of the batter over jam and bake 40-45 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Invert cake onto serving plate to finish cooling.
4. To make the frosting, beat butter with powdered sugar, cocoa powder and milk until creamy. Stir in vanilla extract. Spread on cooled cake and top with fresh raspberries.

We also made these yesterday.  Chocolate Covered Strawberries for my special Valentines!

Oh and these Toffee Blondies, too!


  1. I'm so excited!!! You got pinterest and are posting pictures of your gorgeous stuff. Thank you, thank you, thank you! I think I've had over 1,000 pins from pinning your strawberry cake recipe several months ago!

    1. Thank you so much! We appreciate your support of Cooking with Crevolyn!