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."
Ingredients
- 1 package devil's food cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 large eggs
- 3/4 cup water
- 1/2 cup apple juice
- 1/2 cup canola oil
- 1 teaspoon rum extract
- 1 cup 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
Reviews
Bundt cakes make a lovely presentation and are easy to serve. This one is a cut above in that it is so easy to make and super delicious. I had no rum extract but a tablespoon of Capt. Morgan rum worked. I used 1 cup apple juice and 1/4 cup water. Mine took a little longer to bake but turned out perfectly. I skipped the glaze and icing, opting for a scoop of ice cream instead. Anyway you swing it I don't think you can miss on this recipe.
I have made this cake for several occasions and each time I get so many compliments on it. It is so flavorful and moist. Very easy to make. Definitely a favorite of mine!!!
could not really taste the berry glaze but loved the cake and chocolate glaze together
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