Modern Chocolate-Raspberry Cake

Bloggers Adam and Joanne Gallagher from Inspired Taste modernize the chocolate cake.

  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 8

Cake

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
1/2
cup sour cream
1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
cup semisweet chocolate chips

Glaze

3/4
cup semisweet chocolate chips
3
tablespoons butter, cut into pieces
1
tablespoon light corn syrup
1/4
teaspoon raspberry extract
1/4
cup unsweetened baking cocoa

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 9-inch springform pan with shortening and lightly flour, or spray with baking spray with flour.
  • 2 In large bowl, beat cake mix, water, oil, eggs, sour cream and pudding mix with electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping bowl occasionally (or mix with spoon until well blended). Stir in 1/2 cup chocolate chips. Pour into pan.
  • 3 Bake 50 to 60 minutes or until top springs back when lightly touched in center. Cool completely in pan on cooling rack, about 2 hours.
  • 4 Carefully remove side of springform pan. Place cake on serving plate. In small microwavable bowl, microwave 3/4 cup chocolate chips, the butter, corn syrup and raspberry extract uncovered on High 30 seconds. Stir; microwave 10 to 20 seconds longer or until smooth. Slowly pour glaze over top of cake; spread to edge with offset spatula (some glaze may drip down side). Let stand 1 hour for glaze to harden.
  • 5 Place cake stencil on top of cake and sift cocoa powder over top. Carefully remove stencil.

Expert Tips

Purchase cake stencils online or at specialty bakeware stores.

Create your own stencil by printing a design on heavyweight paper.