Berry-Glazed Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
1 package devil's food cake mix (regular size) |
1 package (3.9 ounces) instant chocolate pudding mix |
4 eggs |
3/4 cup water |
1/2 cup apple juice |
1/2 cup canola oil |
1 teaspoon rum extract |
1 cup (6 ounces) 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:
1. 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.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. 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.
4. 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. Yield: 12 servings.
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