|Chocolate Raspberry Bundt Cake|
Photo by Pam Stephan
But since Dad has dementia and has a short attention span, cooking has to be fast and easy. So we use as many shortcuts as we can get away with.
Here you go - an easy version of a beautiful and tasty Chocolate Raspberry Bundt Cake.
1 box of chocolate cake mix, the best you can find
1 box of instant chocolate pudding mix
1 jar of seedless raspberry jam
1/2 cup cooking oil
2 or 3 eggs - use your judgement
1/2 cup milk
Preheat your oven as instructed on the cake mix box.
Use spray-on shortening/flour to coat the inside of a Bundt cake pan.
In a large mixing bowl, combine well the cake mix and pudding mix.
In another bowl, beat the oil, eggs, and milk together - then beat in the raspberry jam.
Combine wet ingredients with dry ingredients and mix well until smooth.
Pour the batter into the cake pan and settle it equally around the pan.
Bake as directed on the cake mix box, and test it for done with a toothpick.
When cake has finished baking, allow it to cool with the pan inverted over a large plate.
It should slide out intact.
1 bottle of Duncan Hines Amazing Glaze Vanilla
Red M&M's - or other colors of your choice
1/4 cup mini chocolate chips
Shake well the bottle of Amazing Glaze, microwave it for 35 seconds, and then drizzle this over the cooled cake. A hot cake will simply soak up the glaze and you'll never see it again so please wait before glazing. The final effect is worth it! Use a pill splitter to divide the M&M candies. Scatter those over the glaze. Finally, sprinkle the mini chocolate chips over the whole cake (or just over the highest part) and let it all stick together.
Slip this beauty into your cake keeper and head for the nearest party or Senior Center. You will be greeted with compliments!
It is even better when served in a bowl with a scoop of vanilla ice cream.