Chocolate Cream Raspberry Drizzle Pound Cake
Chocolate and cream cheese come together to create a winning combination. However, you might want to keep this recipe a secret, as this is one of those cakes that everyone will want you to bring to their special occasion. Various toppings can be added to this cake. I prefer the raspberry drizzle and maybe a scoop of vanilla ice cream on the side.
Ingredients
Cake
- 2½ cups Bisquick
- 1 cup cocoa powder
- 2 cups butter (softened)
- 1 package cream cheese (softened)
- 3 cups granulated sugar
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 6 eggs
Raspberry Drizzle
- 1 cup frozen raspberries (thawed)
- 2 tsp granulated sugar
- 2 tsp cornstarch
- ½ tsp vanilla extract
Instructions
Cake
- Preheat the oven to 325 °F. Grease and lightly flour a bundt pan with Bisquick.
- Blend two and one-half cups of Bisquick with one cup of cocoa powder in a medium bowl.
- In the bowl of a stand mixer, beat two cups of butter until creamy. Add one package of cream cheese and continue to beat until smooth. Mix in three cups of granulated sugar, one tablespoon of instant coffee, and one teaspoon of vanilla extract and blend.
- Add six eggs one at a time, blending well.
- Sift half of the Bisquick mixture into the butter mixture and blend at low speed. Continue with the remaining Bisquick mixture until smooth.
- Transfer the batter into the prepared baking pan and bake for about ninety minutes or until a toothpick inserted in the center comes out dry. Cool on a wire rack.
Raspberry drizzle
- Combine two teaspoons of granulated sugar, two teaspoons of cornstarch, and one-half teaspoon of vanilla extract in a saucepan over medium heat.
- Add in one cup of thawed raspberries until they break down.
- Strain in a sieve to separate the liquid from the seeds.
- Pour over the cooled cake.
Tried this recipe?Let us know how it was!
