Berry-Glazed Chocolate Cake Recipe

5 2 4
Berry-Glazed Chocolate Cake Recipe
Berry-Glazed Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Berry-Glazed Chocolate Cake Recipe

Read Reviews
5 2 4
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 in the 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.
Originally published as Berry-Glazed Chocolate Cake in Taste of Home December/January 2005, p60

Nutritional Facts

1 slice: 470 calories, 23g fat (8g saturated fat), 83mg cholesterol, 511mg sodium, 63g carbohydrate (42g sugars, 2g fiber), 5g protein.

  • 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 (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
  1. 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.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.
  4. 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.
Originally published as Berry-Glazed Chocolate Cake in Taste of Home December/January 2005, p60

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Reviews forBerry-Glazed Chocolate Cake

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MY REVIEW
mdlmartino User ID: 1495023 82559
Reviewed May. 30, 2013

"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!!!"

MY REVIEW
KmMcK User ID: 4696823 82556
Reviewed Dec. 31, 2011

"could not really taste the berry glaze but loved the cake and chocolate glaze together"

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