Triple-Chocolate Raspberry Bundt Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups chocolate milk
1/2 cup sour cream
3 eggs
1/3 cup seedless raspberry jam, melted
1 (16 ounce) container vanilla frosting
1 cup milk chocolate chips
3 tablespoons half-and-half
2 tablespoons light corn syrup
raspberries (optional)
strawberry (optional)

Preparation

Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
On low speed, beat first 4 ingredients 30 seconds.
On medium speed, beat 2 minutes.
Pour batter into pan.
Bake 45 minutes or until toothpick inserted into center comes out clean.
Cool on rack 10 minutes.
Remove from pan.
While cake is hot, poke about 20 holes into top with toothpick.
Spread jam over cake, allowing it to drip into holes.
Cool completely on rack.
In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
Slowly pour melted frosting over cake, spreading with a small spatula.
Set aside until frosting is cooled.
In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
Stir until smooth; cool slightly.
Drizzle over cake.
If desired, garnish with berries.