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15 min.
30 min.
8 servings

Chocolate Chip Raspberry Coffee Cake


  • Crisco® Original No-Stick Cooking Spray
  • 2 (7.4 oz.) 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


  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons milk
  • 2 tablespoons sliced toasted* almonds

Preparation Directions

  1. HEAT oven to 350°F. Spray bottom of a 9-inch round cake pan with no-stick cooking spray. Combine muffin mix, 3/4 cup milk, butter and almond extract in medium bowl; stir just until blended. Pour batter into prepared pan. Dollop preserves in small spoonfuls over batter. Gently swirl preserves into batter.
  2. BAKE 25 to 30 minutes or until golden brown. Cool in pan 10 minutes. Turn out onto rack to cool.
  3. COMBINE chocolate chips and 2 tablespoon milk in microwave safe bowl. Microwave 1/2 to 1 1/2 minutes, stirring occasionally until chips are melted. Drizzle glaze over cake; sprinkle with almonds.
  4. *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Nutritional Information Per Serving

Serving Size (1/8), Calories 450 (Calories from Fat 190), Total Fat 21g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 25mg, Sodium 260mg, Total Carbohydrate 61g (Dietary Fiber 3g, Sugars 38g), Protein 6g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.