When I came across this Raspberry Chocolate Bundt Cake recipe in my mother-in-law’s recipe box I just had to try it.
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Swipe up for the full recipe!
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Raspberry Chocolate Bundt Cake
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INGREDIENTS
– All-purpose flour – Granulated sugar – Hershey’s Special Dark – Baking soda – Salt
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STEP 1
Preheat the oven to 350°F. Grease and flour a 12 cup fluted (Bundt) pan. Set aside.
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STEP 2
Microwave raspberry jam on high until melted (30-45 seconds). Allow it to cool.
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STEP 3
In the bowl of an electric stand mixer, combine flour, sugar, cocoa, baking soda, and salt. Mix on low to combine.
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Add butter, sour cream, eggs, vanilla, and melted jam. Beat on a medium speed until smooth.
STEP 4
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STEP 5
Pour batter into prepared pan and bake 50 to 60 minutes or until a toothpick inserted comes out clean.
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