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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)
FOR CHOCOLATE RASPBERRY GLAZE
  •  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)




NEXT Instructions you can go  HERE

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