We celebrated a birthday at our house on Sunday – BeeBop’s! Whenever a birthday is approaching, I usually ask the honoree what they’d like for me to cook especially for them and what kind of celebratory cake they’d like. Usually, BeeBop chooses a German Chocolate Cake or my great-great grandmother’s Lemon Cheese Cake. But, this year he wanted a repeat of this one that I tried during the Christmas holidays. It’s a devil’s food chocolate bundt cake with a raspberry glaze and a chocolate icing. Oh. Yum.

Warning: if you are opposed to using a boxed cake mix, then you may want to go ahead and leave now. I, on the other hand, do not mind taking a little help once in a while from a mix. I don’t do it very often, but in this recipe it really works. Besides, as I’ve said before, I am no where near to being a food snob and hope I never become one. There, I’ve said my peace :-)

Still with me? Great…let’s get going.

For the Cake:
1 18 1/4 oz. package devil’s food cake mix
1 3.9 oz. package instant chocolate pudding mix
4 eggs
3/4 cup water
1/2 cup apple juice
1/2 cup canola oil
1 tsp. rum extract
1 cup semisweet chocolate chips

Raspberry Glaze:
1/4 cup seedless raspberry jam
2 tblsp. apple juice
1/2 tsp. rum extract

Chocolate Icing:
2 tblsp. baking cocoa
1/4 cup heavy whipping cream
2 tblsp. butter, melted
1 cup confectioner’s sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Before you begin, grease and flour a bundt or other tube pan. Set it aside.

In a large bowl, combine the first seven ingredients. Literally, just dump them all in the bowl together and let your mixer do the work. Beat on low speed for 30 seconds then increase the mixer speed to medium and continue beating for 2 minutes until the batter is smooth and creamy looking. Gently stir in the chocolate chips.

Pour the batter into your greased and floured pan. Bake for 45-50 minutes or until a tester inserted near the center comes out clean.

Cool the cake in the pan for 10 minutes. And don’t worry about cracks in the top of the cake, that’s normal. Besides the cracks will be on the bottom anyway when you invert the cake for glazing and icing.

After ten minutes, turn the cake out on a wire rack to cool completely. It’s important for the cake to be completely cool before continuing with the glaze and icing.

In a small saucepan, combine all raspberry glaze ingredients. Cook and stir over low heat until smooth. Place the cooled cake on a serving plate or cake stand. Brush the raspberry glaze over the cake and let it stand for 10 minutes or until the glaze is set.

Place the cocoa in a small saucepan. Stir in the cream and butter until smooth. Cook, stirring, over low heat for 2 minutes or until thickened. Remove from heat and stir in confectioner’s sugar and vanilla until smooth and the sugar is completely incorporated. Cool slightly.

Drizzle over cake. Let stand until set. Garnish with sweetened whipped cream and mixed fresh berries, if desired.

Enjoy!

Berry-Glazed Chocolate Cake

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

A decadently rich chocolate cake topped with a raspberry glaze and chocolate icing.

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Ingredients

For the Cake:

• 1 18 1/4 oz. package devil’s food cake mix
• 1 3.9 oz. package instant chocolate pudding mix
• 4 eggs
• 3/4 cup water
• 1/2 cup apple juice
• 1/2 cup canola oil
• 1 tsp. rum extract
• 1 cup semisweet chocolate chips

For the Raspberry Glaze:

• 1/4 cup seedless raspberry jam
• 2 tblsp. apple juice
• 1/2 tsp. rum extract

For the Chocolate Icing:

• 2 tblsp. baking cocoa
• 1/4 cup heavy whipping cream
• 2 tblsp. butter, melted
• 1 cup confectioner’s sugar
• 1 tsp. vanilla extract

Instructions

1. Preheat oven to 350 degrees.

Make the cake:

1. In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds. Increase mixer speed to medium and continue beating for 2 minutes. Stir in chocolate chips.
2. Pour batter into a greased and floured fluted tube pan. Bake for 45-50 minutes or until a tester inserted near the center comes out clean.
3. Cool in pan for 10 minutes. Turn cake out on a wire rack to cool completely.

Make the Raspberry Glaze:

1. In a small saucepan, combine all raspberry glaze ingredients. Cook and stir over low heat until smooth. Brush over cake and let stand for 10 minutes or until set.

Make the Chocolate Icing:

1. Place the cocoa in a small saucepan. Stir in cream and butter until smooth. Cook, stirring, over low heat for 2 minutes or until thickened. Remove from heat and stir in confectioner’s sugar and vanilla until smooth and the sugar is completely incorporated. Cool slightly. Drizzle over cake. Let stand until set.

Notes

Serve with sweetened whipped cream and mixed fresh berries.

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Recipe from Taste of Home's Comfort Food.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 315 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 74mg Sodium: 105mg Carbohydrates: 34g Fiber: 1g Sugar: 26g Protein: 4g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

—Recipe from Taste of Home Comfort Food.