Chip Raspberry Coffee Cake
The recipe below is a
family favorite of Seven-time International Bluegrass Music Association
Female Vocalist of the Year, Rhonda Vincent.
No-Stick Cooking Spray
2 (7.4 oz.) pkgs. Chocolate
Chip Muffin Mix
3/4 cup milk
1/4 cup butter, melted
1/4 teaspoon almond extract
1/3 cup Red
1/2 cup semi-sweet chocolate chips
2 tablespoons milk
2 tablespoons sliced toasted almonds
Heat oven to 350°F. Spray bottom of a 9-inch round cake pan
with no-stick cooking spray. Combine muffin mix, 3/4 cup milk, butter
and almond extract in medium bowl; stir just until blended. Pour batter
into prepared pan. Dollop preserves in small spoonfuls over batter.
Gently swirl preserves into batter.
2. Bake 25 to 30 minutes or until golden brown. Cool in pan 10 minutes.
Turn out onto rack to cool.
Combine chocolate chips and 2 tablespoon milk in microwave safe
bowl. Microwave 1/2 to 1 1/2 minutes, stirring occasionally until chips
are melted. Drizzle glaze over cake; sprinkle with almonds.
To toast almonds: Place almonds in dry nonstick skillet; cook over
medium heat, shaking pan until nuts are lightly browned.
Prep Time: 15 min
Cooking Time: 30 min
Serving size: 8 servings
Raspberry Coffee Cake
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