Chocolate Raspberry Brunch Cake
(9-12 Servings)
Cake
- 1 pkg. "JIFFY" Chocolate Muffin Mix
- 1 egg
- 1 Tbsp. raspberry jam
- 2 Tbsp. instant chocolate pudding mix
- 2 Tbsp. oil
- 1/3 cup milk
- 1/3 cup raspberry jam
Topping
- 1/4 cup mini chocolate chips
- 1/4 cup all purpose flour
- 1/4 cup brown sugar, firmly packed
- 1/2 tsp. cinnamon
- 2 Tbsp. margarine or butter, melted
- 1/4 cup almonds, sliced or chopped
Preheat oven to 350°, grease 8" square pan.
Combine muffin mix, egg, 1 tablespoon jam, pudding mix, oil and milk; blend well. Pour into prepared pan. Place small spoonfuls of jam over batter. Using a knife, drag jam through batter to create a marbling effect. For topping, sprinkle mini chocolate chips over batter. In separate bowl combine flour, brown sugar, cinnamon, margarine or butter and almonds. Mixture will be crumbly. Sprinkle evenly over batter and bake 25-30 minutes or until toothpick inserted into center comes out clean.
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