Decadent Chocolate Cake
1 package devil’s food cake mix
1 package (4 serving size) devil’s food instant pudding
1 cup fat free sour cream
1 1/3 cups fat free egg product (or 4 eggs)
½ cup vegetable oil
½ cup water
semi or bitter sweet chocolate (1 bar or a good sized chunk)
1 ½ cups fresh raspberries
1.Preheat the oven to 350 and spray a fluted tube pan with cooking spray.
2.Beat cake mix, pudding mix, sour cream, eggs, oil and water in a large bowl for about 2 minutes then pour into the tube pan.
3.Bake for 1 hour (toothpick test it for doneness). Cool for 10 minutes in the pan, then turn it out onto a wire rack to cool completely.
4.For serving, place the cake on a serving plate. Melt down your chocolate either in the microwave or in a small sauce pan over a low heat. At this point you can add butter to your chocolate to make it creamier, or add a flavored liqueur (like Grand Marnier for a hint of orange). Drizzle the chocolate mixture over the top of the cake, letting it drip down the sides. Spoon raspberries into the center of the cake.