Chocolate Raspberry Bundt Cake

For Mother's Day this year, I decided to treat myself to one of my favorite flavor combinations - chocolate and raspberry! I love it so much the pairing was even the filling in my wedding cake...

Ingredients

• 1 box chocolate cake mix
• 2 small boxes instant chocolate pudding
• 1/2 cup vegetable oil
• 1 1/4 cups water
• 4 eggs
• 1 cup chocolate chips
• 1 1/2 cups raspberry jam
• 4 cups powdered sugar
• 1 stick butter, softened
• 2 tablespoons cocoa powder
• 3-4 splashes of milk
• 1 teaspoon vanilla extract

Instructions

1.  Preheat oven to 350 degrees, and spray a 10 inch bundt pan with TONS of PAM - my pan was literally dripping with the stuff...
2. In mixing bowl, combine cake mix, puddings, oil, water, and eggs with an electric mixer. Stir in 1 cup chocolate chips.
   
   
   
   
3. Pour half the batter into the pan, then take the jam and spread it over the batter. Pour remaining half of the batter over the jam and bake about 40 to 45 minutes.
   
4. Let cake rest in pan for 10 minutes or so. Then, invert the cake onto a serving plate to finish cooling. 
   
   
   
   
5. To make frosting, beat butter with powdered sugar, cocoa powder, and milk until creamy. Stir in the vanilla extract. Spread onto cooled cake.
   

I frosted mine only about 2/3 down the cake - I just thought it looked nicer. Also, I finished it off with mini chocolate chips, because more chocolate = more better. Or something. However, this would also look pretty with fresh raspberries on top!