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Chocolate Raspberry Cake

Ingredients

  • 4 cup milk
  • 2 cup Quick cooking oats
  • 1/2 cup Butter, cut into tbsp
  • 1 Betty Crocker Supermoist Devil's Food Cake mix
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 1/2 cup raspberries
  • 1 tsp icing sugar

Directions

Heat oven to 350°F. Spray bottom and sides of 13×9-inch (3-quart) baking dish with cooking spray.

In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, vanilla and salt with spoon until well blended. Stir in chocolate chips. Pour into pan. Sprinkle raspberries on top.

Bake 38 to 43 minutes or until toothpick inserted in centre comes out clean. Cool 30 minutes before serving.

When ready to serve, sprinkle lightly with icing sugar. Use large spoon for serving.

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Related Recipes

Chocolate Raspberry Cake

Ingredients

  • 4 cup milk
  • 2 cup Quick cooking oats
  • 1/2 cup Butter, cut into tbsp
  • 1 Betty Crocker Supermoist Devil's Food Cake mix
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 1/2 cup raspberries
  • 1 tsp icing sugar

Directions

Heat oven to 350°F. Spray bottom and sides of 13×9-inch (3-quart) baking dish with cooking spray.

In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, vanilla and salt with spoon until well blended. Stir in chocolate chips. Pour into pan. Sprinkle raspberries on top.

Bake 38 to 43 minutes or until toothpick inserted in centre comes out clean. Cool 30 minutes before serving.

When ready to serve, sprinkle lightly with icing sugar. Use large spoon for serving.