Ingredients:

Cake 1 (18.25 Oz.) pkg. chocolate cake mix 1 (10 Oz.) pkg. frozen raspberries in light syrup, thawed 1 (8 Oz.) carton sour cream 1/2 cup water 3 eggs

Baker’s Joy® non-stick baking spray with flour Chocolate Glaze (optional) 2 cups sifted powdered sugar 2 Tbsp. cocoa 1 Tbsp. butter, softened 1/2 tsp vanilla 2 to 4 Tbsp. milk

Instructions:

Preheat oven to 325°F. Spray a 10 or 12-cup Bundt® pan with Baker’s Joy® spray. In a large mixing bowl, combine all ingredients. Mix on medium speed for 2 minutes. Increase speed to medium-high; mix for 3 min. Spoon into prepared pan. Bake for 55-60 minutes or until toothpick inserted into center of cake come out clean. Cool for 10 minutes. Remove from pan and cool completely on rack.
Chocolate Glaze (optional)
If desired, drizzle with Chocolate Glaze. In medium bowl, mix sugar, cocoa and butter. Add vanilla. Gradually add milk until desired consistency; mix until smooth.
Makes 16 Servings.

Variations:

For mini Bundt® cakes, follow the same directions; bake for 18-22 minutes or until toothpick inserted near center comes out clean. Cool for 10-15 minutes before removing from pans.

Serve this luscious raspberry flavored cake with sweetened whipped cream and additional fresh raspberries.

To achieve the look in the photograph we recommend using a Garland mini Bundt pan.

Recipe is courtesy of Nordic Ware®