Bundt Cake #25: Dark Chocolate Raspberry

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.
Shopping List
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups water
 4 eggs
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.
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  • Manders February 13, 2012 at 10:45 pm

    Hi! I've been reading your blog for a while now. Love all of your recipes! But I've had this question for a while now. It may sound silly, but do you just add in the boxes of pudding. Dry. Or do you mix it up, then add it. Thanks!

  • Mix and Match Mama February 13, 2012 at 11:10 pm

    Hi! That's a great question!! I just add the powdered contents of the pudding boxes to my recipes. It's that simple! Thanks for supporting Mix and Match Mama!! Shay

  • Slightly Askew Designs February 14, 2012 at 7:50 pm

    I was one of the "very pregnant" and I remember this cake very VERY well. 😉

  • The New Family February 15, 2012 at 1:43 pm

    And yes, I was the other!! It was a very wonderfully delicious meal!!!!

  • Anonymous April 15, 2013 at 2:30 pm

    Good Morning! I have a question about this cake. I attempted to make it this weekend. My jam sank to the bottom (or top depending on how you look at it.) It made a huge mess when i tried to flip it. Any advice?

  • Mix and Match Mama April 15, 2013 at 6:23 pm

    I've made this cake twice and even though the jam melted through, my pan was sprayed well enough with Pam that it didn't stick. Next time, make sure you have your pan dripping with Pam. Sorry about the mess!

  • Beth K August 12, 2014 at 6:32 pm

    I made this last weekend using homemade blackberry jam, and I think this might be our favorite of your bundt cake that we've tried so far! I did read the comments above and poured in three quarters of the batter before adding the jam, then I spooned the remaining batter on top. The jam sunk to the middle but did not melt through the top. It was sooooo delicious.

  • Melissa Woycheese March 12, 2015 at 11:41 pm

    This is now my husband's favorite cake…I've made it several times now. However, we prefer to melt dark chocolate icing and drizzle on the top. Thanks for the recipe!