Last Valentine’s Day, we had three other couples and their young kiddos over for dinner instead of going out. Andrew and I had a one and two year old, one couple had a 4 year old and 6 month old and the other two couples had 2 year olds and were each very, very pregnant. None of us were in any condition (or mood) to go out. I made this version of the Rachel New Bundt Cake because it sounded romantic and fancy…just what you need for Valentine’s Day.
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup chocolate chips
1 1/2 cups raspberry jam
4 cups powdered sugar
1 stick butter, softened
2 tablespoons dark chocolate cocoa powder (it’s right next to the regular kind)
3-4 splashes of milk
1 teaspoon vanilla extract
Fresh raspberries to garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup chocolate chips. Pour half of the batter into prepared pan, take your jam and spread it over the batter in the pan. Pour remaining half of the batter over jam and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter with powdered sugar, cocoa powder and milk until creamy. Stir in vanilla extract. Spread on cooled cake and top with fresh raspberries.
Dark chocolate and raspberries…Valentine’s Day in a bundt cake.