Raspberry and Chocolate Butter Cake

Recipe Rating:	1 Rating5
Categories:	Cakes, Quick & Easy
Serves:	10 servings
Prep Time:	15 Min
Cook Time:	50 Min

Ingredients

BATTER:
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

Pinched by SusanMattingly, and 86 more.

Pat Duran

Well Seasoned

Las Vegas, NV (pop. 583,756)

kitchenchatter

Member Since Aug 2011

Pat's Notes:

This is such an interesting cake that I just had to share my version of this moist and delicious cake.
This could certainly be made with any fresh fruit that's good with chocolate- and what's not good with chocolate?
My version of this recipe.
Photo by Yelena S of Cooking Melangery.

Directions

Heat oven to 350^. Spray a 9 or 10 inch bundt pan with nonstick spray or grease and flour pan well.
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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!