raspberry double devil's food pound cake

raspberry double devil's food pound cake

filling:
1 cup melted ganache
1 cup Trader Joe's® organic reduced sugar raspberry preserves

pound cake:
1 package Duncan Hines® Moist Deluxe® devil's food cake mix
1 package (4-serving size) devil's food chocolate instant pudding and pie filling mix
1 Tbsp cocoa powder (add another Tbsp to darken flavor)
4 large eggs
½ tsp vanilla extract
1 ¼ cups water
½ cup vegetable oil

Preheat oven to 350°F. Grease and flour a 10-inch Bundt® or tube pan.

First, warm up ganache in a small bowl to soften into a thick liquid state. Put the melted ganache into a small baker's piping bag. Ziploc® bag can also be used as a substitute for baker's piping bag with one corner cut off on the bottom. Also, before measuring raspberry preserves, stir it in the jar to loosen the contents. Then measure out one cup preserves into another small baker's piping bag. Again, you can use Ziploc® if you don't have the baker's piping bag. Set aside.

In a large bowl, sift together cake mix, pudding mix and cocoa. In a medium bowl, beat eggs, vanilla, vegetable oil and water. Pour the liquid mixture into the sifted cake mix, and beat at medium speed with electric mixer for 2 minutes. Pour into pan.

Take the bag of ganache and carefully squeeze around the contents evenly into the cake batter throughout the Bundt® pan. The ganache filling should be on top, but almost to the center inside the cake. Do the same with the bag of raspberry preserves. The raspberry filling will settlea bit as it bakes in the oven. The ganache will also settle some but it will thinly coat part of the cake's crust with a layer of crispy chocolate.

For a few seconds, gently tap the cake pan to remove excess air bubbles. Put the cake pan in the center of the oven to bake. Bake at350°F for 50 to 60 minutes or until toothpick inserted comes out clean. Be careful not to insert toothpick into the filling part, you don't want to underbake or overbake!

Cool the pound cake and turn upside down onto a serving plate.Completely cool before chilling.

*I like to eat this cake warmed up with a scoop of natural vanilla bean ice cream!

**I would suggest putting a sheet of foil under the cake pan just in case it overflows. Mine almost did!