Chocolate Raspberry Schnapps Cake

Ingredients

Cake

• 1 (18.25 ounce) box chocolate cake mix with pudding in the mix*
• 3 eggs
• 1/2 cup cold water
• 1/2 cup raspberry schnapps
• 1/2 cup vegetable oil

Glaze

• 1 tablespoon butter
• 1/4 cup cold water
• 1 cup brown sugar
• 1/2 cup raspberry schnapps

Instructions

Cake

1. Mix ingredients together and pour into a Bundt pan.
2. Bake at 325 degrees F for 40 to 45 minutes. Cool.

Glaze

1. Combine butter, water and sugar in saucepan and bring to a boil. Boil for 5 minutes.
2. Remove from heat. Stir in raspberry schnapps.
3. Using a sharp knife, make slits in cake.
4. Brush glaze all over cake until all glaze is absorbed.
5. Store in refrigerator.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.