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    Chocolate Raspberry Avalanche Bundt Cake


    Source of Recipe


    Internet

    List of Ingredients




    2 cups all-purpose flour
    2 cups granulated sugar
    6 tablespoons cocoa
    1 -1/2 teaspoons baking soda
    1 teaspoon salt
    1 cup hot coffee
    3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Stick
    1/2 cup milk
    3 eggs
    1/4 cup raspberry -flavored liqueur
    Confectioners' sugar
    1 cup fresh raspberries (optional)

    Recipe



    Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

    Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add coffee and Butter Flavor Crisco. Beat at low speed of electric mixer until dry ingredients are moistened.

    Add milk. Beat at medium speed 1-1/2 minutes. Add eggs, 1 at a time, beating well after each addition. Pour into pan.

    Bake at 350ºF for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

    Place cake, fluted side up, on wire rack. Cool 10 minutes. Brush top and side with liqueur. Cool completely. Dust top with confectioners' sugar.

    Place cake on serving plate. Fill center with raspberries, if desired.

    Makes One 10-inch Bundt Cake

 

 

 

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