CHOCOLATE RASPBERRY CAKE
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 12 -16 servings
- 1 chocolate cake mix
- 3 eggs
- 1 cup sour cream
- 1/2 cup oil
- 1 12 oz bag frozen raspberries
CHOCOLATE FROSTING:
- 5 Tbsp butter
- 1/3 cup milk
- 1 cup sugar
- 3/4 cup semi-sweet chocolate chips
Partially thaw the raspberries by setting out for about 20-30 minutes before making the cake. Mix the cake mix, eggs, sour cream and oil together with an electric mixer. Fold in the frozen raspberries (I like to use the electric mixer for about 5-10 seconds to chop up the raspberries a little bit but still have some larger pieces of raspberry in the cake).
Pour into a well-greased Bundt pan and bake at 350 for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before inverting the pan and placing the cake on a plate.
FROSTING
In a medium saucepan, melt the butter over medium heat. Add the milk and sugar and bring to a boil, stirring constantly. Boil for one minute and then remove from heat.
Stir in the chocolate chips until completely melted and smooth. If you let the frosting sit for just a minute or two, it will start to set up a little bit, making it the perfect consistency to pour/spread on the cake. Enjoy!