When Sarah from Taste of Home contacted me recently and asked whether I’d be interested in doing a guest post for Love and Homemade Recipes, I immediately jumped at the opportunity! Taste of Home has always been a favorite resource of mine for tasty and approachable recipes. And that’s where this recipe originated, in Taste of Home’s Comfort Food publication.
Whenever a birthday is approaching in our family, I usually ask the honoree what they’d like for me to cook especially for them and what kind of celebratory cake they’d like. Usually, my husband chooses a German Chocolate Cake or my great-great grandmother’s Lemon Cheese Cake. But, this year he wanted a repeat of one that I first tried during the Christmas holidays. It’s a devil’s food chocolate bundt cake with a raspberry glaze and a chocolate icing. Oh. Yum.
The recipe uses a boxed devil’s food cake mix and that’s perfectly fine with me! Like all of you, I’m a busy person and taking a little help from a box once in a while fits just fine into my lifestyle. So, let’s get going on this luscious cake.
Berry-Glazed Chocolate Cake Recipe
For the Cake:
1 18 1/4 oz. package devil’s food cake mix
1 3.9 oz. package instant chocolate pudding mix
4 eggs
3/4 cup water
1/2 cup apple juice
1/2 cup canola oil
1 tsp. rum extract
1 cup semisweet chocolate chips
Raspberry Glaze:
1/4 cup seedless raspberry jam
2 tblsp. apple juice
1/2 tsp. rum extract
Chocolate Icing:
2 tblsp. baking cocoa
1/4 cup heavy whipping cream
2 tblsp. butter, melted
1 cup confectioner’s sugar
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Before you begin, grease and flour a bundt or other tube pan. Set it aside.
In a large bowl, combine the first seven ingredients. Literally, just dump them all in the bowl together and let your mixer do the work. Beat on low speed for 30 seconds then increase the mixer speed to medium and continue beating for 2 minutes until the batter is smooth and creamy looking. Gently stir in the chocolate chips.
Pour the batter into your greased and floured pan. Bake for 45-50 minutes or until a tester inserted near the center comes out clean.
Cool the cake in the pan for 10 minutes. And don’t worry about cracks in the top of the cake, that’s normal. Besides the cracks will be on the bottom anyway when you invert the cake for glazing and icing.
After ten minutes, turn the cake out on a wire rack to cool completely. It’s important for the cake to be completely cool before continuing with the glaze and icing.
In a small saucepan, combine all raspberry glaze ingredients. Cook and stir over low heat until smooth. Place the cooled cake on a serving plate or cake stand. Brush the raspberry glaze over the cake and let it stand for 10 minutes or until the glaze is set.
Place the cocoa in a small saucepan. Stir in the cream and butter until smooth. Cook, stirring, over low heat for 2 minutes or until thickened. Remove from heat and stir in confectioner’s sugar and vanilla until smooth and the sugar is completely incorporated. Cool slightly.
Drizzle over cake. Let stand until set. Garnish with sweetened whipped cream and mixed fresh berries, if desired.
About Lana Stuart
Lana Stuart is the author of Never Enough Thyme, a fun and delicious food blog.
Hi, I’m Lana. Also known as Nana to my granchildren, A and Mag. I’m married to the love of my life, BeeBop, and mama to L, the fabulous mother of her own two little ones. In real life I do both internet and graphic design work. I enjoy sharing my recipes with you, both the new and the tried and true. And I’m trying to learn to be a better photographer, too!
I grew up in a very small, rural south Georgia town and many of my recipes reflect the culture I grew up with. Occasionally, I share glimpses of the simpler more genteel life we led during my childhood.
I truly appreciate each and every person who stops by my blog, and am so tickled when one of my recipes works out well for a visitor!!
Follow Lana on Twitter : @LStuart1954
{ 5 comments… read them below or add one }
This cake looks amazing, especially to a chocolate lover like myself.
I have tried several of Lana’s personal recipes, and they have all come out perfect!
Her blog is a pleasure to the eyes, as well as the palate.
Another recipe to go in my “must make” pile.
Thanks, Lana!
This looks absolutely scrumptious. Raspberry & chocolate, who could want more. Thanks for this recipe. It looks so easy that I will try it.
This recipe is a must try on my list.For all of the “chocoholics” out there it would be heavenly. I love a recipe that uses help from commercial pre-mixes. Boy does that save time in the kitchen.
Thanks,
Neena
Lana, I’m so happy to find out about you and your blog from a Taste of Home email I received recently. This cake is similar to one I rec’d from a friend, but your recipe puts it way over the top. Fantastic!!! Love it!!! Like Pam, I am a chocolate lover, and I also love anything with a raspberry flavor. Thanks so much for this wonderful recipe.
Hi, I tried this cake recipe yesterday but somehow couldn’t get the same result as you, my cake really wasn’t looking that good (atleast it tasted good). What kind of chocolate do you use? Maybe it’s coming from the flour I used, i’m gluten intelorant so I used chickpea flour instead of usual wheat flour.