Raspberry and Chocolate Butter 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.
- 18 1/2 oz
- golden butter cake mix by pillsbury
- 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
FILLING AND BERRIES:
Make cake batter as directed on package directions.Do not bake batter. Set aside.
Mix together the sugars and cocoa in a medium bowl.
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.
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!