CHOCOLATE RASPBERRY BUNDT CAKE

To say my family went nuts over this cake, is an understatement.  They started hovering the moment I cut a slice to photograph, and to be honest, I had a hard time resisting a piece every day until it was gone.

I made the bundt cake the day before Allison headed back to school after winter break.  We all devoured a piece for dessert that night and I boxed up a few slices for her to take back to to Columbia.  The rest of the cake was left in my care……lets just say none of this sinfully delicious Chocolate Raspberry Bundt Cake was wasted.  {oops}.

The cake starts with my favorite Duncan Hines Dark Chocolate Fudge Cake Mix for this recipe (it’s pretty much the only chocolate cake mix I use and always have several in my pantry), along with chocolate fudge instant pudding mix,  strong brewed coffee, Chambord and plain greek yogurt.

The coffee will NOT make the cake taste like coffee, it will simply enhance and intensify the flavor of the chocolate.  If you’ve never tried it and you’re snarling up your nose right now, trust me on this…..just try it 😉  (you can substitute coffee for water)

Both the chocolate cake and frosting have Chambord . If you’re not familiar, Chambord is a black raspberry liqueur, made in the Loire Valley of France. It’s a fabulous way to impart raspberry flavor in desserts.  Again, I highly recommend using the Chambord in this recipe, but it can be replaced with raspberry flavoring.

The moist chocolate raspberry filled cake paired with the chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss.

INGREDIENTS:
For Chocolate Raspberry Bundt Cake

• 1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
• 1 box (4  1/2 cup serving size)  Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
• 3/4 cup plain greek yogurt
• 3/4 cup canola oil
• 4 large eggs
• 1/2 cup strong brewed coffee, room temperature
• 2 teaspoons Chambord Raspberry Liqueur
• 1 can Raspberry Pie Filling
• fresh raspberries for garnish (optional)

For Chocolate Raspberry Glaze

• 1 cup semi-sweet chocolate chips
• 4 tablespoons butter
• 4 tablespoons light corn syrup
• 2 teaspoons Chambord Raspberry Liqueur
• Get Ingredients Powered by Chicory

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
2. In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
3. ...............................................

for full instruction please see : tidymom.net

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