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Chocolate Raspberry Bundt Cake



  • 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


  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.

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