Behind the Recipes
Decadent Chocolate Cake by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1 package dark chocolate cake mix
1 package instant chocolate pudding mix
1 (16 oz.) container light sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup Godiva chocolate liqueur
2 cups semisweet chocolate chips
1 cup fresh raspberries, for garnish
Powdered sugar, for dusting
PREPARATION:
1. Preheat oven to 350 degrees F. Lightly coat a 10-inch Bundt pan with butter, then dust with flour.
2. In a large bowl, mix together the cake mix, pudding mix, sour cream, eggs, oil and Godiva liqueur. Stir until ingredients are well blended, then gently fold in the chocolate chips. Pour the batter into the prepared pan.
3. Bake for 1 hour, or until cake springs back to the touch. Let cool in the pan for 10 minutes, then remove the cake and cool completely on a wire rack.
4. To serve, top with fresh raspberries and dust with powdered sugar.
Photo Courtesy of www.thebigevents.co.uk
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