CHOCOLATE COVERED RAISIN CAKE
Pies, Cakes and Desserts
Ingredients
Directions
1 pkg German chocolate cake mix (for fluted pan)
3 eggs
1/2 cup water
1/2 cup sour cream
1/3 cup oil or softened butter or margarine
1/2 cup raisins
Preheat oven to 350°. Lightly grease bottom only of a 13x9-inch pan.
In a large bowl blend cake mix packet, eggs, water, sour cream and oil until moistened. Beat with electric mixer for about two minutes. Fold in raisins; pour into pan.
Bake at 350° for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a cooling rack.
Blend glaze mix packet with 1 2/3 tablespoons warm water, adding a little more water if necessary to make right consistency. Drizzle over the cooled cake. Cut in squares.
TIP: When baking in a glass pan, lower oven temperature by 25°.
3 eggs
1/2 cup water
1/2 cup sour cream
1/3 cup oil or softened butter or margarine
1/2 cup raisins
Preheat oven to 350°. Lightly grease bottom only of a 13x9-inch pan.
In a large bowl blend cake mix packet, eggs, water, sour cream and oil until moistened. Beat with electric mixer for about two minutes. Fold in raisins; pour into pan.
Bake at 350° for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a cooling rack.
Blend glaze mix packet with 1 2/3 tablespoons warm water, adding a little more water if necessary to make right consistency. Drizzle over the cooled cake. Cut in squares.
TIP: When baking in a glass pan, lower oven temperature by 25°.
Source: PDF page 156
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