raspberry and chocolate butter cake
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
10 servings
Ingredients
- BATTER:
- 18 1/2 ounces golden butter cake mix by pillsbury
- FILLING AND BERRIES:
- 1/3 cup granulated sugar
- 3 tablespoons brown sugar, firmly packed
- 1 tablespoon baking cocoa, powdered ,unsweetened
- 1 1/2 cups fresh raspberries+ save some for garnish
- 1/2 cup melted chocolate chips , for drizzle garnish
How To Make raspberry and chocolate butter cake
-
Step 1Heat 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.
-
Step 2Filling: Mix together the sugars and cocoa in a medium bowl.
-
Step 3In 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.
-
Step 4Bake 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!
- 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!
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