Recipe - Raspberry Pound Cake

1 pack Duncan Hines Moist Deluxe
Raspberry Cake Mix
1 pack (4serving size) vanilla
instant pudding and pie
filling mix
4 Eggs
1 cup Water
1/3 cup Crisco Oil or Crisco Puritan
Canola Oil
1 cup Miniature semisweet
chocolate chips
2/3 cup Duncan Hines Creamy
Homestyle Chocolate
Buttercream Frosting

Preheat oven to 350 degrees F. Grease and flour 10inch 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 degrees
F for 55 or 60 minutes or until toothpick inserted in center comes out
clean. Cool in pan 25 minutes. Invert onto cooling rack. cool completely.

For glaze, place frosting in 1cup glass measuring cup. Microwave at HIGH
(100% power) for 10 to 15 seconds. Stir until smooth. Drizzle over top of
cooled cake.

makes 12 to 16 servings

Tip: Store leftover chocolate buttercream frosting covered in refrigerator.
Spread frosting between graham crackers for a quick snack.

Posted to BakeryShoppe Digest V1 #456 by Sandra Swinford
sandraswinford@utc.edu on Dec 16, 1997