CHOCOLATE RASPBERRY BUNDT CAKE
INGREDIENTS
FOR CHOCOLATE RASPBERRY BUNDT CAKE
- 1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
- 1 box (4 1/2 cup serving size) Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
- 3/4 cup plain greek yogurt
- 3/4 cup canola oil
- 4 large eggs
- 1/2 cup strong brewed coffee, room temperature
- 2 teaspoons Chambord Raspberry Liqueur* (see notes for non alcoholic substitute)
- 1 can Raspberry Pie Filling
- fresh raspberries for garnish (optional)
- 1 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 4 tablespoons light corn syrup
- 2 teaspoons Chambord Raspberry Liqueur* (see notes for non alcoholic substitute)
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