double chocolate raspberry cake

How To Make double chocolate raspberry cake

• Step 1
  Preheat oven to 350 with rack at center
• Step 2
  Grease and flour a 12 C bundt pan or use cooking spray with flour Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
• Step 3
  Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
• Step 4
  Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
• Step 5
  Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
• Step 6
  Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
• Step 7
  Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
• Step 8
  Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
• Step 9
  Make the Glaze:
• Step 10
  Melt the butter in a small sauce pan over low heat.
• Step 11
  Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
• Step 12
  Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.
• Step 13
  Pour over cake, let cool. Then enjoy!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!