Recipe: Chocolate Raspberry Bundt Cake

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From: Nancy,.SanFran

Chocolate Raspberry Bundt Cake

1 18.25 oz. pkg chocolate cake mix with
pudding
12 oz Semisweet chocolate morsels
1/2 cup Raspberry puree or jam
8 oz Low fat sour cream
2 tablespoons Chopped pecans

Prepare cake mix according to directions; stir in 1 cup (8 oz) chocolate morsels. Spoon 1/2 batter into greased, floured tube pan. Spoon raspberry puree on top, swirl puree slightly with a knife, then pour in remaining batter.

Bake at 350-degrees for 35 to 40 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes, then cool completely on a wire rack.

Melt remaining chocolate morsels in a heavy saucepan over low heat, stirring often. Remove melted chocolate from heat and gradually stir in sour cream. (If glaze is too thick add 1 T. milk.)

Drizzle glaze over cooled cake, top with chopped pecans.