Real Recipes From Real Home Cooks ®

chocolate raspberry stout bundt

Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

You will impress everyone with this stout cake, nobody has to know it all started with a cake mix. I got the idea from mexican made easy. She made hers homemade with regular stout. I like easy and added a fruit flare. Hope You enjoy!

yield 12 serving(s)
prep time 10 Min
cook time 30 Min
method Convection Oven

Ingredients For chocolate raspberry stout bundt

  • 1 box
    devils food cake mix
  • 1 bottle
    12 oz raspberry stout
  • 1 Tbsp
    instant coffee
  • 3
  • 1/2 c
    vegetable oil
  • 1 1/2 c
    good chocolate pieces
  • 1/2 c
    heavy cream
  • 2
    drops raspberry flavoring

How To Make chocolate raspberry stout bundt

  • 1
    Grease and flour bundt pan and preheat oven to 350. On low speed mix cake mix, coffee, oil, eggs and beer for 30 seconds, then turn to medium and mix for 2min. Place in preheated oven and bake till toothpick comes out clean. 30-35min.
  • 2
    In a sauce pan heat on low, heavy cream and add chocolate pieces stir till melted. remove from heat and add raspberry flavoring, few drops to Your liking. When cake is cooled remove from pan, sprinkle with powdered sugar and drizzle chocolate sauce and decorate with raspberries if You choose.

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