#COOKING WITH CLORIS--CHOCOLATE RASPBERRY PUDDING CAKE

If you’ve read any of the Anastasia Pollack Crafting Mysteries, you know that I love to combine chocolate and fruit in baked goods. Two of my favorites are chocolate with cherries and chocolate with raspberries. This recipe for Chocolate Raspberry Pudding Cake was inspired by author Barbara Fass Leavy’s Chocolate-Chambord Bundt Cake recipe, featured in Bake, Love, Write: 105 Authors ShareDessert Recipes and Advice on Love and Writing.

Chocolate Raspberry Pudding Cake

Ingredients:

1 box dark chocolate cake mix (without pudding in mix)

1/2 cup canola oil

1/2 cup Chambord

4 eggs at room temperature

1 cup sour cream

1 box instant chocolate pudding (not pudding that must be cooked)

1 cup white chocolate chips

1 cup raspberry jam at room temperature

confectioner’s sugar

Preheat oven to 350 degrees F.

Pour cake mix into large bowl. Beat in oil, Chambord, eggs, sour cream, and chocolate pudding mix in that order. Fold in chocolate chips. 

Pour 1/3 of the batter into greased bundt or ring cake pan. Add half the raspberry jam in dollops to top of batter. Repeat with another third of batter, remaining jam, then remaining batter. 

Run a knife through batter to marble jam into batter. Bake for 1 hour and test with toothpick to see if it comes out clean. 

Place on rack to cool before removing. When cool, remove from pan and dust with confectioner’s sugar.

#COOKING WITH CLORIS--LEMON RASPBERRY CHAMBORD CAKE

Lemon Raspberry Chambord Cake

Ingredients:

1 box Meyer lemon cake mix

3 eggs, room temperature

1-1/2 sticks butter, softened

1/2 cup warm water

8 ounces raspberry jam

1/2 cup sugar

1/2 cup Chambord

Preheat oven to 350 degrees.

Grease bundt pan with Pam for Baking or use butter and flour.

Place eggs and 1 stick softened butter in mixer and whip together. Add cake mix and warm water, continuing to mix until batter is smooth.

Spoon half the batter in bundt pan. Spoon jam evenly around top of batter. Spoon remaining batter over jam. Swirl a knife through jam and batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean.

While cake is cooling, heat remaining butter, sugar, and Chambord in saucepan, stirring constantly. Bring to boil and continue boiling for 1-2 minutes. Pour into glass measuring cup and place in refrigerator to cool for a few minutes.

Using a skewer or long-pronged fork, poke holes around top of cake. Pour Chambord mixture over cake. Continue cooling cake for approximately 30 minutes. Place plate over bundt pan and invert cake onto plate. Allow to continue to cool.