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Chocolate Raspberry Bundt Cake
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Serves 12
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Ingredients:
1 Box Dark Chocolate Fudge Cake Mix
1 Small Box Chocolate Instant Pudding
3/4 Cup Plain Greek Yogurt
3/4 Cup Canola Oil
4 Large Eggs
1/2 Cup Fresh Brewed Coffee, cooled
3 Tsp Chambord Raspberry Liqueur
1 Can Raspberry Pie Filling
Fresh Raspberries, for garnish
1 Cup Chocolate Chips
4 Tbsp Butter
4 Tbsp Light Corn Syrup
3 Tsp Chambord Raspberry Liqueur
Directions:
Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a large bowl, combine the cake mix, pudding mix, yogurt, oil, eggs, coffee, and 3 tsp Chambord using a hand mixer.
Scoop½ the batter into the pan. Spoon about ¾ of the can of pie filling in to the pan, keeping it away from the edges as much as possible. Spoon the rest of the cake mixture on top.
Bake for 40-45 minutes, or until a toothpick inserted near the middle comes out clean.
Cool cake for about 10 minutes before removing from pan and placing on a cooling rack.
Microwave butter and corn syrup until butter is melted, about 45 seconds. Mix together.
Add chocolate chips and stir continuously until melted. Heat in 15 second increments if the chocolate isn’t melting. Add Chambord and continue to mix.
Pour warm ganache over the completely cooled cake. Let it drizzle down the sides. Garnish with fresh raspberries.
Keep cool. Serve with fresh raspberries and remaining pie filling.
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Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a large bowl, combine the cake mix, pudding mix, yogurt, oil, eggs, coffee, and 3 tsp Chambord using a hand mixer.
Scoop½ the batter into the pan. Spoon about ¾ of the can of pie filling in to the pan, keeping it away from the edges as much as possible. Spoon the rest of the cake mixture on top.
Bake for 40-45 minutes, or until a toothpick inserted near the middle comes out clean.
Cool cake for about 10 minutes before removing from pan and placing on a cooling rack.
Microwave butter and corn syrup until butter is melted, about 45 seconds. Mix together.
Add chocolate chips and stir continuously until melted. Heat in 15 second increments if the chocolate isn’t melting. Add Chambord and continue to mix.
Pour warm ganache over the completely cooled cake. Let it drizzle down the sides. Garnish with fresh raspberries.
Keep cool. Serve with fresh raspberries and remaining pie filling.
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