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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 16 servings |
||
| Calories 466 | ||
| Calories from Fat 215 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.9g | 36% | |
| Saturated Fat 14.4g | 72% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 244mg | 10% | |
| Potassium 142mg | 4% | |
| Total Carbohydrate 58.8g | 19% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 35.6g | ||
| Protein 6.8g | 13% | |
Heavenly Chocolate Raspberry Bundt Cake
By: Marie
May 27, 2003
As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!
SERVES 16
Ingredients
Cake
- 1 cup melted butter
- 2 eggs
- 2 cups sugar
- 1 cup milk
- 1 cup water
- 1 teaspoon vanilla
- 3 cups flour
- 3/4 cup cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Filling
- 12 ounces cream cheese
- 1/3 cup sugar
- 1 cup chocolate chips
- 1 teaspoon vanilla
- 1 1/2 cups fresh raspberries
Directions
1
Preheat oven to 375 degrees.2
Grease a bundt or tube pan.3
Make filling by creaming together, cream cheese with sugar and vanilla.4
Mix in chocolate chips and set aside.5
For cake, sift together the flour, cocoa, baking powder and salt.6
Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.7
Beat in melted butter, then milk, water and vanilla.8
Gradually add in the flour mixture and mix well.9
Spread half the batter into the prepared pan.10
Drop spoonfuls of the cream cheese filling evenly over the batter.11
Sprinkle raspberries over the top.12
Cover with remaining batter.13
Bake at 375 degrees for about 1 1/4 hours.
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Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Berries > Raspberries
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Everyday
Featured Reviews for This Recipe
From: itsnevrenough
On Oct 26, 2009
I made this for my husband's birthday this past weekend. It was good, but it had a very strange, almost rubbery consistency. I baked it for about 1 hour and 12 minutes. It certainly wasn't burnt, but just a little tough. I topped it with a chocolate glaze and additional raspberries.
From: Sam182
On Sep 11, 2009
I LOVED this cake. And so did the rest of my family. I did not have the stuff for the filling, so I had left that part out. The cake itself was yummy. It also did not take that much time to cook. It took me about 50-60 minutes. After it cooled I shifted some powdered sugar on top, and was was a nice topping.
From: LorenLou
On Dec 26, 2003
Excellent! I used frozen raspberries, and although they were a bit mushy when thawed, they did not seem to effect the delicious taste of the cake.
From: AdriMicina
On May 22, 2004
VERY rich, and incredibly addictive! I made it with chopped and slightly sugared strawberries (in Italy in this season raspberries are way too expensive to cook them in a cake...!)and it tasted wonderful, thank you for this great recipe!
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