For the Media
Elegant and Easy Chocolate Chip Raspberry Coffeecake
Nashville, Tenn. (Holidays 2005) - The busy holiday season sometimes leaves us with limited time for baking, so a few shortcuts can be a blessing. "Beginning a recipe with a convenient muffin mix saves the time usually devoted to measuring out dry ingredients, so it really streamlines the preparation process," observes Linda Carman, Martha White® Southern baking expert. "And the result can be absolutely delicious like this Chocolate Chip Raspberry Coffeecake - a favorite of our Kitchen tasters."
Baked in an 9-inch round cake pan, the cake is made with almond flavored chocolate chip muffin mix, swirled with red raspberry jam and drizzled with a semisweet chocolate glaze. Elegant and delicious, Chocolate Chip Raspberry Coffeecake is just right for a holiday brunch or with afternoon coffee.
Chocolate Chip Raspberry Coffeecake
Cake
2 (7 oz.) pkg. 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 semisweet chocolate chips
2 tablespoons milk
2 tablespoons sliced toasted almonds
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.
Bake at 350° F. for 25 to 30 minutes or until golden brown. Cool in pan 10 minutes. Turn out onto rack to cool.
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.
8 Servings
Smucker's is a registered trademark of The J.M. Smucker Company.