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Modern Chocolate-Raspberry Cake
Modern Chocolate-Raspberry Cake
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Enhance your devil's food cake with sour cream, vanilla pudding mix, and chocolate chips, topped with a decadent raspberry glaze for a delightful twist.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ 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
  • 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:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Thoroughly grease a 9-inch springform pan with shortening and a light dusting of flour, or use a baking spray with flour.
  • In a large bowl, blend cake mix, water, oil, eggs, sour cream, and pudding mix with an electric mixer for 2 minutes until well combined. Add 1/2 cup of chocolate chips and mix. Pour batter into pan.
  • Bake for 50 to 60 minutes, or until the center springs back when lightly touched. Allow to cool completely in the pan on a cooling rack for about 2 hours.
  • Gently detach side of springform pan and transfer the cake to a serving plate. Microwave 3/4 cup of chocolate chips, butter, corn syrup, and raspberry extract in a small microwavable bowl on High for 30 seconds. Stir well and continue microwaving for 10 to 20 seconds until the mixture is smooth. Drizzle the glaze over the cake and use an offset spatula to spread it to the edges (some may drip down the side). Allow the glaze to set for 1 hour.
  • Lay the cake stencil over the cake and sprinkle cocoa powder evenly. Gently lift the stencil off the cake.

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