Chocolate-Raspberry Mini Bundts

Name: Chocolate-Raspberry Mini Bundts
Cook time: 140 min
Total time: 140 min
Yield: 10 - 10 serving
Cuisine: American
Ingredients: 1 (15.25 oz.) pkg. dark chocolate fudge cake mix; 1 (3.9 oz.) pkg. instant chocolate pudding mix; 3 eggs; 1/3 c. oil; 1 1/3 c. dark chocolate chips; 1/4 c. seedless raspberry jam, at room temp.; Assorted berries

By Editorial Staff

Thanks to instant pudding and cake mix, these raspberry-chocolate glazed cakes are extra moist and super easy.

Yields

10 - 10 serving

Total Time

2 hr, 20 min

Cook Time

2 hr, 20 min

Ingredients

1 (15.25 oz.) pkg. dark chocolate fudge cake mix
1 (3.9 oz.) pkg. instant chocolate pudding mix
3 eggs
1/3 c. oil
1 1/3 c. dark chocolate chips
1/4 c. seedless raspberry jam, at room temp.
Assorted berries

Instructions

Heat oven to 350°F. Coat 10 (1 cup) mini Bundt molds with cooking spray with flour. On low speed, beat mixes, eggs, oil, and 1 cup water 30 sec.; on medium, beat 2 min. Divide among molds. Bake until pick comes out clean, 20–25 min. Cool 15 min. Transfer from molds to racks; cool.

In microwave-safe bowl, microwave chips in 15-sec. intervals until melted. Stir in jam and 1/4 cup water; spoon over cakes. Top with berries.

This recipe originally appeared in our print magazine.

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