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.

Simmer butter, milk, cocoa for 3 minutes, stirring constantly.

Reduce heat to low and add vanilla.

Slowly stir in confectioner’s sugar, a little at a time.

If mixture becomes too thick increase heat.

Make sure glaze is warm enough so it drizzles over top and sides of cake.