Bundt and tube pans have lots
of sides for the cake it to cling to as it bakes and rises. That is why
cakes baked in these pans are denser and they fall less.
Chocolate Raspberry Cake
12 oz. semisweet or milk chocolate chips
3/4 C. walnuts or pecans; chopped fine
1 chocolate cake mix with pudding
1/4 C. water
1/2 C. oil
1 t. vanilla
8 oz. instant chocolate pudding mix
1 C. sour cream
1 lb. frozen raspberries/or fresh
1/2 C. butter
3 T. milk
2 T. cocoa
1 t. vanilla
8 oz. powdered sugar; more or less
To make Cake: Coat nuts and chips with 1 tablespoon of cake mix; set aside.
Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream. Blend 3
minutes in large bowl at medium speed of mixer. Fold in coated chips, nuts and
raspberries. Turn into a well greased tube pan and bake at 350°F. for 1 hour, or
until knife in center comes out clean. Cool for 30 minutes and turn out on rack.
To make Glaze: Boil butter, milk and cocoa for 3 minutes, stirring continuously.
Reduce heat to low and add vanilla. Stir in powdered sugar; little at a time,
mixing well. If mixture becomes to thick, increase heat but watch carefully not
to burn. Make sure glaze is warm enough so it drizzles over top and sides of
cake. Top can be decorated with pecan halves, walnuts or candied cherries.