Ingredients

The following ingredients have 14 Servings
  • 1 chocolate cake mix
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 12 oz bag frozen raspberries
  • 5 Tbsp butter
  • 1/3 cup milk
  • 1 cup sugar
  • 3/4 cup semi-sweet chocolate chips

Instruction

  • Partially thaw the raspberries by setting out for about 20-30 minutes before making the cake. Mix the cake mix, eggs, sour cream and oil together with an electric mixer. Fold in the frozen raspberries (I like to use the electric mixer for about 5-10 seconds to chop up the raspberries a little bit but still have some larger pieces of raspberry in the cake).
  • Pour into a well-greased Bundt pan and bake at 350 for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10-15 minutes before inverting the pan and placing the cake on a plate.