Mike's Chocolate Big One!



Recipe Adapted from: Hop Kiln Winery Cookbook

Serves 10-12



1 pkg. Chocolate cake mix -- with pudding in mix

(the Betty Crocker Butter Recipe chocolate cake

mix works very well)

3 Eggs

1 1/3 cups Zinfandel wine

1/2 cup Raspberry jelly/jam/preserves -- seedless

(seedless is very important!)

1/3 cup oil

4 T Ghirardelli sweet chocolate powder

2 1/2 T. Raspberry extract (hunt around, sometimes

you can get this in brewery supply shops or

gourmet baking centers)

1/2 cup Kahlua liqueur



Mix all ingredients but the Kahlua in a bowl for 3-5 minutes until

well blended. Scrape down sides of bowl and mix until smooth. Pour

into a Bundt pan that has been liberally sprayed with vegetable

non-stick spray. Bake at 350 degrees for 50-60 minutes. Check with

toothpick. Cool for about 10 minutes, then turn over onto serving

plate.



Pour about 1/2 cup of Kahlua over the top of the cake right after

turning over onto serving plate. It will sink right in and give just

a slight hint of additional chocolate/coffee flavor. Optional: dust

with powdered sugar. Optional: serve with some fresh raspberries, and

a little chocolate fudge sauce.