Berry-Glazed Chocolate Cake Recipe

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 3/4 cup water
  • 1/2 cup apple juice
  • 1/2 cup vegetable oil
  • 1 teaspoon rum extract
  • 1 cup semisweet chocolate chips
  • RASPBERRY GLAZE:
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons apple juice
  • 1/2 teaspoon rum extract
  • CHOCOLATE ICING:
  • 2 tablespoons baking cocoa
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter, melted
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  2. In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
  3. Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.