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Roasted Raspberry Chocolate Cake with Chocolate-Sherry Sauce

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Raspberries! Chocolate! Sherry! Wow, what a cake!

Prep time: 15 min
Bake time: 40-45 min
1 box chocolate cake mix
11⁄4 cups Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
1 cup chocolate sauce
1-2 tablespoons sherry
Raspberries for garnish

Butter and flour a 10-inch bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees. Mix chocolate cake according to directions on package. Pour half the batter into a prepared pan; drizzle The Original Roasted Raspberry Chipotle Sauce® over the batter. Do not stir! Pour remaining batter over the sauce. Bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes, then un-mold onto cake plate. While cake is still slightly warm, pour the chocolate sauce to which sherry has been added over the top, letting it drip down onto sides of cake. Cool completely before slicing. Garnish with raspberries, 12-16 slices.

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