Chocolate Chip Raspberry Coffee Cake

Prep time: 15 min
Serving size: 8 servings

Ingredients:

Cake
2 packages Martha White® Chocolate Chip Muffin Mix
3/4 cup milk
1/4 cup butter, melted
1/4 teaspoon almond extract
1/3 cup Smucker's® Red Raspberry Preserves

Chocolate Glaze
1/2 cup semi-sweet chocolate chips
2 tablespoons milk
2 tablespoons sliced toasted almonds

Preparation Directions:

1. Heat oven to 350° F. Grease bottom of 9-inch round cake pan. In medium mixing bowl, combine muffin mix, 3/4 cup milk, butter and almond extract; stir just until blended. Pour batter into prepared pan. Dollop preserves in small spoonfuls over batter. Gently swirl preserves into batter.

2. Bake at 350° F. for 25 to 30 minutes or until golden brown. Cool in pan 10 minutes. Turn out onto rack to cool.

3. In microwave safe bowl, combine chocolate chips and 2 tablespoon milk. Microwave 1/2 to 1 and 1/2 minutes, stirring occasionally until chips are melted. Drizzle glaze over cake; sprinkle with almonds.

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