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.
For the Cake:
1 18 1/4 oz. package devil’s food cake mix
1 3.9 oz. package instant chocolate pudding mix
3/4 cup water
1/2 cup apple juice
1/2 cup canola oil
1 tsp. rum extract
1 cup semisweet chocolate chips
1/4 cup seedless raspberry jam
2 tblsp. apple juice
1/2 tsp. rum extract
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