Recipes Made with Cake Mixes
Chocolate Raspberry Cake
Ingredients
Cake
- 12 ounces semisweet or milk chocolate chips
- 3/4 cup walnuts or pecans, finely chopped
- 1 (18.25 ounce) box chocolate cake mix with pudding*
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces instant chocolate pudding mix
- 1 cup sour cream
- 1 pound frozen raspberries or fresh raspberries
Glaze
- 1/2 butter
- 3 tablespoons milk
- 2 tablespoons cocoa
- 1 teaspoon vanilla extract
- 8 ounces confectioners' sugar, more or less
Instructions
- Heat oven to 350 degrees. Grease a tube pan well.
Cake
- Coat nuts and chips with 1 tablespoon of cake mix; set side.
- Combine cake mix, eggs, oil, water, vanilla extract, pudding mix and sour cream. Blend for 3 minutes in large bowl at medium speed of mixer.
- Fold in coated chips, nuts and raspberries.
- Turn into prepared pan, and bake for 1 hour, or until knife in center comes out clean.
- Cool for 30 minutes and turn out on rack.
Glaze
- Boil butter, milk and cocoa for 3 minutes, stirring ntinuously.
- Reduce heat to low and add vanilla extract.
- Stir in confectioners' sugar; little at a time, mixing well. If mixture becomes too thick, increase heat but watch carefully not to burn. Make sure glaze is warm enough so it drizzles over top and sides of cake.
- Top can be decorated with pecan halves, walnuts or candied cherries.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.