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Raspberry crumb cake

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Ingredients/Components

sugar - 3/4 c
cinnamon - 3 tsp
vanilla - 3 tsp
milk
butter or margarine - 1 Tbsp
flour - 3 c
light corn syrup - 1/2 tsp
semi-sweet chocolate pieces
Chocolate Glaze - 1 item
box vanilla cake mix - 1 item
Crumb Topping - 1 item
jar raspberry preserves - 1 lb
Bake in 3 round cake pans or a 17 x 12 1/2 x 1-inch cookie sheet for 15 minutes at 350°

How to make raspberry crumb cake:

Prepare cake mix according to package directions. Bake in 3 round cake pans or a 17 x 12 1/2 x 1-inch cookie sheet for 15 minutes at 350°. Remove cake from oven and spread raspberry preserves on top. Sprinkle Crumb Mixture over raspberry preserves and return the cake to oven for 15 to 20 minutes longer. Cool cake completely before dusting with powdered sugar (be liberal with the sugar). Prepare Chocolate Glaze and drizzle over entire cake in a zig-zag pattern. Let chocolate set before serving. Can be prepared a day ahead.Crumb Mixture:3 sticks margarine, melted3 tsp. vanilla3 c. flour3 tsp. cinnamon3/4 c. sugar Chocolate Glaze:1/2 c. semi-sweet chocolate pieces1 Tbsp. butter or margarine1 1/2 tsp. milk1/2 tsp. light corn syrup In a small glass heatproof bowl, add the ingredients. Place the bowl in a saucepan over low heat in 1 inch of hot (not boiling) water. Heat mixture until chocolate is melted and smooth, stirring occasionally. Double the recipe for chocolate lovers!!!!

Recipe categories: Breads, Oven, Coffee cakes.

Rating:

Average rating: 3, total votes: 9

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