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Berry-Glazed Chocolate Cake

From St. Louis, Missouri, Betty Checkett writes, "This recipe was given to me by my niece and is wickely delicious! It is really quite easy to prepare."
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 4 large eggs
  • 3/4 cup water
  • 1/2 cup apple juice
  • 1/2 cup canola oil
  • 1 teaspoon rum extract
  • 1 cup semisweet chocolate chips
  • RASPBERRY GLAZE:
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons apple juice
  • 1/2 teaspoon rum extract
  • CHOCOLATE ICING:
  • 2 tablespoons baking cocoa
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter, melted
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
  • Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.
Nutrition Facts
1 slice: 470 calories, 23g fat (8g saturated fat), 83mg cholesterol, 511mg sodium, 63g carbohydrate (42g sugars, 2g fiber), 5g protein.

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