raspberry and chocolate butter cake
(1 rating)
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.
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(1 rating)
yield
10 servings
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For raspberry and chocolate butter cake
- BATTER:
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18 1/2 ozgolden butter cake mix by pillsbury
- FILLING AND BERRIES:
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1/3 cgranulated sugar
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3 Tbspbrown sugar, firmly packed
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1 Tbspbaking cocoa, powdered ,unsweetened
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1 1/2 cfresh raspberries+ save some for garnish
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1/2 cmelted chocolate chips , for drizzle garnish
How To Make raspberry and chocolate butter cake
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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.
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2Filling: Mix together the sugars and cocoa in a medium bowl.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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