A few months back, I posted my Death by Chocolate Dump Cake and boy was it a hit! Since my second favorite dessert combo is chocolate raspberry (my first is definitely chocolate peanut butter), I decided to change up the recipe and add a simple raspberry twist. The end result?? FABULOUS!! Definite hit! The cake was still as moist and chocolate filled as before, but this time, there was a raspberry layer in the middle that really enhanced the flavor of this cake.
Rather than using chocolate chips, I decided to use hot fudge and my taste buds were in Heaven. If you want a dessert that the whole family goes crazy over, look no further. With only a few ingredients needed, and most of which are packaged….this cake is quick to whip up!!
Add a scoop of vanilla ice-cream to the top and your sweet tooth will definitely be satisfied!!
Enjoy!
Ingredients:
- 1 box Devil’s Food chocolate cake mix
- 1 small package chocolate pudding, instant
- 2 cups milk
- 1 tbsp. cocoa powder
- Hot Fudge
- 1 can raspberry pie filling
Directions:
- In a medium bowl, combine the cake mix, pudding mix, milk, and cocoa powder.
- Stir until combined.
- Pour 1/2 the mixture into a greased 9 x 13 baking pan.
- Spread raspberry pie filling evenly on top of 1/2 the cake batter.
- Spread remaining cake batter over pie filling.
- Bake in preheated oven, 350, for about 35 minutes, or until cooked through.
- Remove from oven and allow to cool completely.
- Warm up the hot fudge and lightly drizzle desired amount on top of cake.
- Serve!!
OH SOUNDS WONDERFUL… YUM YUM
You’ll love this!! Enjoy!
I couldn’t find any raspberry pie filling so I found a berry with strawberries, blackberries and blueberries I am going to try this in my chocolate dump cake instead of raspberry ” wish me luck” I hope it turns out good.
Do you put any thing else in the cake mix like eggs and oil?
Oh that is going to be really yummy!!! Enjoy and be sure to keep me posted on how it turns out!!
Nope, no other ingredients needed other than the ones listed. It’s so simple to make, hope you enjoy it!
I have this in the oven right now but I’m not optimistic. I followed the directions to the letter, but one-half of the batter wasn’t enough to cover a 13 x 9 pan. I ended up putting all the batter in, and then spreading the pie filling on top.
That should still work great! How did it turn out? The batter isn’t very thick for this cake, but it should spread to a thin layer over the cake. You can see in some of my pics how the layer is thin 🙂
Hope it was a success!!
Great recipe! I also couldn’t find raspberry pie filling so I substituted with Knotts Berry Farm seedless raspberry jam and sprinkled dark chocolate chips over the jam before the 2nd layer of batter….really good!
Great idea on the substitution! So glad you enjoyed it!