Precious Art By Precious People

Wickedly delicious to eat, this berry-glazed chocolate cake is really quite simple to make!

YOU’LL NEED:

• 1 package devil’s food cake mix
• 1 package instant chocolate
• pudding mix
• 4 eggs
• ¾ cup water
• ½ cup apple juice
• ½ cup canola oil
• 1 teaspoon rum extract
• 1 cup semisweet chocolate chips

RASPERRY GLAZE:

• ¼ cup seedless raspberry jam
• 2 tablespoons apple juice
• ½ teaspoon rum extract

CHOCOLATE ICING:

• 2 tablespoons baking cocoa
• ¼ cup heavy whipping cream
• 2 tablespoons butter, melted
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

DIRECTIONS:

1. In a large bowl, combine cake mix, pudding mix, eggs, water, juice, oil and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10 inch fluted tube pan.
2. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. 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.
4. 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.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.
THASC  is a unique small American business producing cards and other promotional products.
www.thasc.com

Happy Mother’s Day From all of us at “Sweet Treats Saturday!“