Classy Chocolate Raspberry Bundt Cake Recipe
So luscious. So divine. And so irresistible with a sweet blush of raspberry.
- 1½ cups (3 sticks) melted butter, divided
- 2 cups water, divided
- ½ cup seedless raspberry jam
- 6-7 drops red food coloring
- ½ cup heavy cream
- 1 cup dark or semisweet chocolate chips
Preheat oven to 325°. Prepare both pound cake mixes as directed with butter and water in separate bowls. Stir jam into Absolutely Almond Pound Cake batter, along with enough red food coloring to reach desired shade of pink. Pour chocolate cake batter into a well-greased, bundt-style cake pan; top with pink cake batter. Swirl batters together with a butter knife. Bake 60 minutes; cool in pan about 20 minutes before inverting onto a plate. Cool completely. Microwave cream in a small bowl until hot (do not boil); add chocolate chips and stir gently until smooth. Drizzle over cake.
Rated 5 out of 5 by Mariak from Rich, delicious and beautiful Made this for my mom's birthday today. It's so beautiful and delicious! Thought about skipping the glaze but so glad I didn't. Instead of layers of cake I dolloped the two batters alternating the colors and flavors.
Date published: 2015-12-13