ronie’s romance chocolate cake

If you’re looking for a go-to Holiday (or any time) dessert, look no further. This long-time favorite of our Web Editor, Ronie Reiley, is a variation on that masterpiece commonly known as “Better Than Sex Chocolate Cake.” Since we question that assertion, we’ve given our version a new name of simply Romance Chocolate Cake. As far as decadent desserts go, it couldn’t be more simple since this bundt starts with a cake mix. The additions of pudding mix and Greek yogurt ensure moisture and walnuts and raspberries push the aphrodisiac factor off the charts. Romance? Yes, we think you’ll be making some romance when you serve someone special this cake.

Romance Chocolate Cake

Cuisine: dessert

Servings: 12

Ingredients

CAKE

1 cup semi-sweet chocolate chips
3/4 cup walnuts
1 devil’s food cake mix
4 eggs
1/2 cup vegetable oil
2 tbsp water
1 tsp vanilla extract
8 oz instant chocolate pudding mix
1 cup Greek yogurt full fat recommended
1 12-oz bag frozen raspberries thawed

GLAZE

2 oz unsalted butter
3 tbsp milk
8 oz powdered sugar
2 tbsp cocoa powder
1 tsp vanilla extract

Instructions

for the Cake:

Preheat the oven to 350 degrees.
Coat nuts and chips with 1 tbsp cake mix and set aside. (This will help keep them from sinking to the bottom of the batter.)
Beat the eggs using an electric mixer for one minute.
Add the cake mix, oil, water, vanilla, pudding mix and Greek yogurt. Blend for three minutes on medium speed, making sure to scrape down the sides of the bowl.
Fold in coated chips and nuts and the raspberries.
Pour into a bundt cake pan that has been greased and coated with a fine layer of cocoa powder.
Bake for 50-55 minutes, checking for doneness with a toothpick. (Note that you have to check carefully. If the toothpick comes out wet, make sure that moisture is from cake batter, not a chocolate chip.)
Cool for 5 minutes before turning out of bundt pan. Let cake cool for 1 hour before topping with the glaze.