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Modern Chocolate-Raspberry Cake

Inspired Taste
Updated Feb 27, 2023
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We added sour cream, vanilla pudding mix and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake batter to make our chocolate cake topped with a chocolaty raspberry glaze.

Modern Chocolate-Raspberry Cake

  • Prep Time 20 min
  • Total 4 hr 20 min
  • Servings 8
  • Ingredients 12
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Ingredients

Cake

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Place cake stencil on top of cake and sift cocoa powder over top. Carefully remove stencil.

Nutrition

Nutrition Facts are not available for this recipe

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