Raspberry and Chocolate Butter Cake
|18 1/2 oz||golden butter cake mix by pillsbury|
|FILLING AND BERRIES:|
|1/3 c||granulated sugar|
|3 Tbsp||brown sugar, firmly packed|
|1 Tbsp||baking cocoa, powdered ,unsweetened|
|1 1/2 c||fresh raspberries+ save some for garnish|
|1/2 c||melted chocolate chips , for drizzle garnish|
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DirectionsHeat oven to 350^. Spray a 9 or 10 inch bundt pan with nonstick spray or grease and flour pan well.
Make cake batter as directed on package directions.Do not bake batter. Set aside.Filling:
Mix together the sugars and cocoa in a medium bowl.In the bottom of the prepared bundt pan scoop 1 1/2 cups of the cake batter ; spread evenly.
Sprinkle 1/3 of the cocoa mixture over batter. Sprinkle 1/3 of the berries over cocoa mixture. Repeat with remaining batter, cocoa mixture and berries until you have 3 layers- end with cake batter evenly over berries.Bake cake for 50-60 minutes. Test with wooden toothpick for doneness.(if it comes out clean it's done).
Cool in pan 30 minutes;then invert on to serving plate, remove bundt pan and let cool completely.
Decorate top with melted chocolate and reserved berries...Enjoy!