Name: Dark Chocolate-Raspberry Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Devil's food cake mix with pudding - 1 (15.25 ounce) package; Water - ½ cup; Vegetable oil - ¼ cup; Eggs - 2 large; Almond extract - 2 teaspoons; Raspberry pie filling - 1 (21 ounce) can; Butter - 2 tablespoons; Dark chocolate chips - 1 cup; Milk - ¼ cup; Fresh raspberries, or as needed - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dark Chocolate-Raspberry Cake

1. Devil's food cake mix with pudding - 1 (15.25 ounce) package

2. Water - ½ cup

3. Vegetable oil - ¼ cup

4. Eggs - 2 large

5. Almond extract - 2 teaspoons

6. Raspberry pie filling - 1 (21 ounce) can

7. Butter - 2 tablespoons

8. Dark chocolate chips - 1 cup

9. Milk - ¼ cup

10. Fresh raspberries, or as needed - 1 cup

How to cook deliciously - Dark Chocolate-Raspberry Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

2. Stage

Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.

3. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.

4. Stage

For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.

5. Stage

Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.