Raspberry Pound Cake
|Moist deluxe raspberry cake mix||4 Ounce (1 Package)|
|Vanilla instant pudding and pie filling||1 (1 Package)|
|Water||1 Cup (16 tbs)|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Miniature semi sweet chocolate chips||1 Cup (16 tbs)|
|Chocolate butter cream||2⁄3 Cup (10.67 tbs), creamy (Homemade)|
Preheat oven to 350°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°F for 55 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes.
Invert onto cooling rack.
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.