The best delicious Raspberry Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Pound Cake recipe today!
Hello my friends, this Raspberry Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Raspberry Pound Cake.
What Makes This Raspberry Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Pound Cake.
Ready to make this Raspberry Pound Cake Recipe? Let’s do it!
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1 pk Duncan Hines Moist Deluxe
-Raspberry Cake Mix
1 pk (4-serving size) vanilla
-instant pudding and pie
-filling mix
4 Eggs
1 c Water
1/3 c Crisco Oil or Crisco Puritan
-Canola Oil
1 c Miniature semi-sweet
-chocolate chips
2/3 c Duncan Hines Creamy
-Homestyle Chocolate
-Buttercream Frosting
Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.
For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl.
Beat at low speed with electric mixer until moistened. Beat at medium speed
for 2 minutes. Stir in chocolate chips. Pour into pan. Bake at 350 degrees
F for 55 or 60 minutes or until toothpick inserted in center comes out
clean. Cool in pan 25 minutes. Invert onto cooling rack. cool completely.
For glaze, place frosting in 1-cup glass measuring cup. Microwave at HIGH
(100% power) for 10 to 15 seconds. Stir until smooth. Drizzle over top of
cooled cake.
makes 12 to 16 servings
Tip: Store leftover chocolate buttercream frosting covered in refrigerator.
Spread frosting between graham crackers for a quick snack.
Yields
1 Servings
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