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Gluten-Free Valentine's Raspberry Chocolate Bundt Cake

Nutrition Facts Canadian

1 portion 142g Total Servings: 12

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

300

Fat / Lipides

16 g

24%

Saturated / Saturé

2 g

10%

+ Trans / Trans

Cholesterol / Cholestérol

85mg

28%

Sodium / Sodium

430mg

17%

Carbohydrate / Glucides

37g

12%

Fibre / Fibres

Sugars / Sucres

20g

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 142g Total Servings: 12

Amount Per Serving

Calories

300

Calories from Fat

144

% Daily Value ^*

Total Fat

16 g

24%

Saturated Fat

2 g

10%

+ Trans

Cholesterol

85mg

28%

Sodium

430mg

17%

Total Carbohydrates

37g

12%

Fiber

Sugars

20g

Protein

Vitamin A 2%	•	Vitamin C 0%
Calcium 2%	•	Iron 2%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 2%

* Based on a 2000 calorie diet

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Ingredients

1 package Kinnikinnick White Cake Mix (500 g)

4 large eggs (240 g)

1 cup cold water (237 g)

¾ cup vegetable oil (163 g)

1 tsp vanilla extract (5 g)

2 pints fresh raspberries (340 g)

8 oz semi-sweet chocolate - chopped fine (225 g)

Optional: decorate with whipping cream, fresh raspberries and chocolate shavings.

Gluten-free Valentine Chocolate Bundt Cake

Directions

Preheat oven to 325°F (162°C). Generously grease bundt pan.
Mix eggs, oil, water and vanilla until combined.
Add Kinnikinnick White Cake Mix. Mix until smooth and incorporated.
Fold in chopped chocolate and raspberries.
Pour into bundt pan and spread evenly.
Bake in preheated oven for 60 - 70 minutes.
Cool for 5 minutes then invert onto serving plate.
Decorate with optional whipped cream, raspberries and shaved chocolate.

Yields 1 cake

Tips & Variations

If using frozen raspberries, pull out a ¼ cup dry cake mix and toss berries in mixture. Mix the same as above folding the floured berries in at the end of the mix. Bake for 70 minutes.