Rainbow Chip Bundt With Fresh Raspberry Glaze Recipes

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RAINBOW CHIP BUNDT WITH FRESH RASPBERRY GLAZE



Rainbow Chip Bundt with Fresh Raspberry Glaze image

Betty Crocker™ Super Moist™ rainbow chip cake mix and a homemade raspberry-cream cheese glaze make this colorful Bundt cake extra special.

Provided by Cindy Rahe

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
1 container (8 oz) sour cream (1 cup)
1/2 cup canola oil
1/4 cup milk
4 eggs
6 oz fresh raspberries
3 oz cream cheese, softened
1 tablespoon half-and-half
3 cups powdered sugar
Additional fresh raspberries
Betty Crocker™ Decors rainbow mix candy sprinkles
Additional powdered sugar

Steps:

  • Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
  • In large bowl, place cake mix. In medium bowl, beat sour cream, oil, milk and eggs with whisk until well combined. Pour wet ingredients into cake mix; fold until completely combined. Scrape batter into pan; spread evenly.
  • Bake in center of oven 55 to 60 minutes or until toothpick inserted near center comes out clean. Remove from oven to cooling rack; cool about 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.
  • Meanwhile, puree 6 oz raspberries in bowl with immersion blender, in food processor or in blender. Add cream cheese, half-and-half and powdered sugar; blend to combine.
  • Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE



Heavenly Chocolate Raspberry Bundt Cake image

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!

Provided by Marie

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 15

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
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 375 degrees.
  • Grease a bundt or tube pan.
  • Make filling by creaming together, cream cheese with sugar and vanilla.
  • Mix in chocolate chips and set aside.
  • For cake, sift together the flour, cocoa, baking powder and salt.
  • Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
  • Beat in melted butter, then milk, water and vanilla.
  • Gradually add in the flour mixture and mix well.
  • Spread half the batter into the prepared pan.
  • Drop spoonfuls of the cream cheese filling evenly over the batter.
  • Sprinkle raspberries over the top.
  • Cover with remaining batter.
  • Bake at 375 degrees for about 1 1/4 hours.

Nutrition Facts : Calories 464.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 79.3, Sodium 270.3, Carbohydrate 59.2, Fiber 2.8, Sugar 36.2, Protein 6.4

RASPBERRY CHOCOLATE CHIP BUNDT CAKE



Raspberry Chocolate Chip Bundt Cake image

I made this and it is yummy! I am posting for ZWT 2006. Raspberries make a ruby red sauce to serve with this chip rich cake.

Provided by susie cooks

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

24 ounces frozen unsweetened raspberries
3 tablespoons icing sugar
3/4 cup butter
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups chocolate chips
1/4 cup light cream

Steps:

  • Preheat oven to 350°F.
  • Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
  • Thaw remaining berries; puree in food processor, adding reserved juice.
  • Press through sieve to remove seeds; add icing sugar.
  • In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
  • Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
  • Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
  • Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
  • Spread remaining batter on top.
  • Bake for 40 minutes or until cake springs back when lightly touched.
  • Let cool for 10 minutes.
  • Invert on rack to cool completely.
  • Transfer to plate; slip strips of waxed paper under cake.
  • Melt remaining chocolate chips with cream.
  • Pour over cake, drizzling down sides. Remove wax paper.
  • Serve with raspberry sauce.

Nutrition Facts : Calories 736.4, Fat 39.4, SaturatedFat 23, Cholesterol 142.9, Sodium 693.7, Carbohydrate 93.2, Fiber 8.4, Sugar 56.5, Protein 9.6

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