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Created by:
Kristy Still
Raspberry Mocha Cake
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Ingredients
1
Box Chocolate Cake Mix or Gluten Free Chocolate Cake Mix
1/3
Cup
Oil
1
Cup
Coffee
Decaf or Regular
1/4
Cup
Water
3
Eggs
1
Cup
Raspberries
Powdered Sugar Icing:
1
Cup
Powdered Sugar
2
Tbsp
Milk
1
Tsp
Vanilla
Instructions
Preheat the oven to 350*.
Combine the cake ingredients in order in a large bowl and mix well, folding in the raspberries.
Pour it into a greased bundt pan.
Bake for 45 minutes - 1 hour, until when poked with a toothpick in the deepest part it comes out clean.
Remove and let cool for at least 30 minutes to an hour.
While the cake is cooling, combine the powdered sugar icing ingredients and whisk until well combined.
Once the cake is removed from the pan and fully cooled, drizzle with the icing.
Garnish with additional raspberries if desired.
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