Jamie - one of my favorite quick cakes to make is: Make a cake using the bundt cake directions on dark chocolate cake mix
stir in 1 cups raspberry chocolate chips (semi-sweet or white chocolate chips if you don't have them) and replace some of the water with a 1 or 2 tablespoons Chambord. Bake in bundt or angel food pan. Turn out to cool and while still warm, mix chocolate syrup with Chambord to taste and spoon over the cake. Cool and serve wedges with whipped cream or vanilla ice cream and a drizzle with raspberry puree and thin lines of chocolate syrup - scatter on fresh raspberries. Top with a mint sprig. Happy Cooking! Betsy
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