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Modern Chocolate-Raspberry Cake

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

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

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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