Chocolate Raspberry Bundt Cake Recipe

Skinny Chocolate Bundt Cake Yummy Healthy Easy

WEBFeb 7, 2014 · Instructions. Preheat the oven to 350º F. Grease and flour a bundt pan. Beat together the cake mix, pudding, yogurt, eggs, …

1. Preheat the oven to 350º F. Grease and flour a bundt pan.
2. Beat together the cake mix, pudding, yogurt, eggs, applesauce, water and vanilla extract in a mixing bowl for 3 minutes. Mix in chocolate chips and pour into prepared bundt pan.
3. Bake for 45 minutes. Do not over-bake or cake will become dry! Once cake has cooled a bit, tip over bundt pan and let the cake out onto a cake plate. Serve with powdered sugar and enjoy!

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Chocolate Raspberry Bundt Cake Recipe Food Network

WEBNov 8, 2017 · For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray. In a large mixing bowl, use a handheld electric mixer to whisk …

1. For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
2. In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
3. Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
4. For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.

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Chocolate Raspberry Bundt Cake Good Life Eats

WEBApr 17, 2024 · Bake the chocolate raspberry bundt cake until done, then let cool completely. For the ganache: Melt together the coconut oil, …

1. In a medium saucepan over medium heat, stir together the frozen raspberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes. Remove the pan from the heat and strain the seeds with a food mill or a sieve.
2. Return the raspberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.
3. Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the raspberry sauce. Set this aside.
4. Preheat the oven to 350 degrees F. Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, Greek yogurt, oil, and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.

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