Chocolate Raspberry Bundt Cake

Ingredients

• 1 (18.25 ounce) box chocolate cake mix with pudding*
• 1 (12 ounce) bag semisweet chocolate chips, divided
• 1/2 cup raspberry puree or jam
• 1 (8 ounce) container low fat sour cream
• 2 tablespoons chopped pecans

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a Bundt pan.
2. Prepare cake mix according to directions.
3. Stir in 1 cup of the chocolate chips.
4. Spoon 1/2 batter into prepared pan.
5. Spoon raspberry puree on top, swirl puree slightly with a knife, then pour in remaining batter.
6. Bake for 35 to 40 minutes or until a wooden pick inserted comes out clean.
7. Cool in pan for 10 minutes, then cool completely on a wire rack.
8. Melt remaining 1 cup chocolate chips in a heavy saucepan over low heat, stirring often.
9. Remove melted chocolate from heat and gradually stir in sour cream. (If glaze is too thick add 1 tablespoon milk.)
10. Drizzle glaze over cooled cake, then top with chopped pecans.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!