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Berry-Glazed Chocolate Cake

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."

12 ServingsPrep: 15 min. Bake: 45 min. + cooling

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

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.
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

2 of 2

Berry-Glazed Chocolate Cake (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
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.
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.

Nutrition Facts: 1 serving (1 slice) equals 470 calories, 23 g fat (8 g saturated fat), 83 mg cholesterol, 511 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.