This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent. These are always a big hit with family and friends. They make great gifts too.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 box(es) Devil's food cake mix (15.25 oz)
- 4 large eggs
- 1 box(es) chocolate instant pudding (3.9 oz)
- 2/3 cup(s) raspberry rum
- 2/3 cup(s) water
- 1/2 cup(s) vegetable oil
- 1 cup(s) raspberry preserves
- 1/2 cup(s) raspberry rum
- 1/2 cup(s) powdered sugar
- 1 pint(s) fresh raspberries
Intructions :
- Mix together the first 6 ingredients
- Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan)
- Bake at the 350 for 45 minutes
- While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm
- When cakes are done, spoon this glaze on top of the cakes. Let sit until cool
- Then top with powder sugar and raspberry
- Enjoy!
Rated 5/5 based on 89 Reviews
Keyword : chocolate-raspberry-rum cake-American