Janet, a dear friend, served this very moist and tasty cake at a luncheon. What made her cake above the ordinary was the use of raspberry-flavored chips. These are hard to find as Nestle's no longer makes them, but some stores still have them in stock. If you can't find the raspberry-flavored chips, either use regular chips by themselves or add a teaspoon of raspberry extract to the cake batter.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- Cake:
- 4 eggs
- 1 Devil's Food chocolate cake mix (18 ounces)
- 4-serving size chocolate instant pudding mix
- 8 ounce container (2 cups) sour cream
- 1/2 cup vegetable oil
- 3/4 cup Kahlua
- 6 ounce (1 cups) package raspberry-flavored semisweet mini chocolate chips
- Glaze:
- 3/4 cup raspberry-flavored semisweet chocolate chips
- 3 tablespoons butter
- 3 tablespoons light corn syrup
Preparation:
Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt cake pan. Combine all cake ingredients except chips. Mix for at least 2 minutes. Hand stir-in chips.
Pour cake mixture into pan. Bake for 55 minutes. Cool cake in pan for 15 minutes on rack. Remove from pan and cool completely. Drizzle cool cake top with glaze.
Serves 10 more or less depending on serving size.
Pour cake mixture into pan. Bake for 55 minutes. Cool cake in pan for 15 minutes on rack. Remove from pan and cool completely. Drizzle cool cake top with glaze.
Glaze:
Melt glaze ingredients over low heat on stove. Stir until smooth. Glaze cake immediately.Serves 10 more or less depending on serving size.
