Decadent Chocolate Cake
INGREDIENTS:
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
DIRECTIONS:
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.