| CHOCOLATE RASPBERRY AVALANCHE CAKE |
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Makes One 10-inch Bundt Cake 12 to 16 Servings2 cups all-purpose flour 2 cups granulated sugar 6 tablespoons cocoa 1 -1/2 teaspoons baking soda 1 teaspoon salt 1 cup hot coffee 3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Stick 1/2 cup milk 3 eggs 1/8 cup SMUCKER'S Red Raspberry Jelly 1/8 cup water Confectioners' sugar 1 cup fresh raspberries (optional) Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add coffee and Butter Flavor Crisco. Beat at low speed of electric mixer until dry ingredients are moistened. Add milk. Beat at medium speed 1-1/2 minutes. Add eggs, 1 at a time, beating well after each addition. Pour into pan. Bake at 350ºF for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place cake, fluted side up, on wire rack. Cool 10 minutes. Mix Smucker's Raspberry Jelly with 1/8 cup water, microwaved 30 seconds and stirred until smooth. Brush top and side with Smucker's Raspberry Jelly. Cool completely. Dust top with confectioners' sugar. Place cake on serving plate. Fill center with raspberries, if desired. |
