Ingredients
1 package chocolate cake mix (regular size)1 package (3.4 ounces) instant vanilla pudding mix1 package (3.4 ounces) instant chocolate pudding mix4 large eggs1-1/2 cups water1/2 cup canola oil1 cup semisweet chocolate chipsRASPBERRY SAUCE:1 cup water2 packages (10 ounces each) frozen sweetened raspberries, thawed1 tablespoon sugar3 tablespoons cornstarch2 tablespoons lemon juiceConfectioners’ sugar
Preparation
Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips.
Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving.
Dust cake with confectioners’ sugar. Serve with sauce.
