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Easy Chocolate Raspberry Bundt Cake Recipe

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Chocolate Raspberry Bundt Cake

Chocolate Raspberry Bundt Cake

Photo: Diana Rattray
A cake mix makes this chocolate raspberry bundt cake recipe a snap to prepare, and the raspberry jam and optional liqueur make it extra special. If you don't have Chambord, a raspberry flavored liqueur, you can use milk or juice.

Ingredients:

  • 1 box (18 ounces) chocolate or devils food cake mix
  • 1 cup (about 12 ounces) raspberry jam, seedless or with seeds
  • 1/2 cup Chambord (raspberry-flavored liqueur), or milk
  • 1/2 cup vegetable oil
  • 4 large eggs

Preparation:

Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan.

Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake springs back when lightly touched with a finger.

Frost or glaze this cake or sprinkle with powdered sugar.

More Chocolate Cake Recipes
Easy Chocolate Snack Cake Recipe
Devils Food Cake II
Upside Down German Chocolate Cake
Chocolate Sour Cream Cake and Frosting
Chocolate Shadow Cake and Frosting
Five Minute Cocoa Cake
Chocolate Mayonnaise Cake

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