Rich, fudgy, delicious, and so easy!
You’ll need:
1 box chocolate cake mix
1 box (4 oz) chocolate pudding mix
4 eggs
½ cup vegetable oil
1 cup sour cream
½ cup water
¼ cup raspberry flavored liqueur
2 cups semisweet chocolate chips
½ cup raspberry jam
Instructions:
1. Preheat your oven to 350℉ (177℃).
2. In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, raspberry liqueur, and water. Beat with an electric mixer on low speed just until blended.
3. Beat on medium speed 4 minutes, scraping down sides of bowl often. The mixture should now look silky and smooth.
4. Gently stir in chocolate chips and raspberry jam.
5. Take a 12-cup bundt pan and grease very thoroughly.
6. Pour batter into the greased bundt pan, and bake 50-60 minutes (or until a cake tester inserted into the middle comes out clean.
7. Let cool 15-30 minutes in pan, then invert to unmold onto a rack or serving plate and let cool completely.
8. Sift powdered sugar over the top for a finishing touch and enjoy!
Prep: 15 minutes Cook: 50-60 minutes Serves: 12-16
