My friends totally have me figured out. They know that they can give me any cookbook or cooking magazine as a gift and I will ALWAYS be happy. It’s a no-brainer, seriously.
This recipe I’m sharing today happens to come from one of those cookbooks given to me by my cute friend Treena.
Now before you jump to any conclusions based on the picture of this stuff, just remember the old saying you don’t judge a book by it’s cover. This isn’t the prettiest stuff to look at I know, but just wait until you taste it.
This stuff is deadly. It’s rich, decadent, delicious . . .it will rock your world. We seriously couldn’t stop eating it.
I’ve said before that I could live on bread, chocolate and raspberries. Considering the fact that this has two of those three things, it’s no wonder I’m in love with it.
Not only is this fabulous, it is so simple and fast to make, that is one of the great things about dump cakes.
I’m just going to warn you now, be prepared to run a few extra miles if you make this because you won’t be able to stop eating it.
- 2 (21 oz) cans red raspberry pie filling
- 1 dark chocolate cake mix (I used Devils Food)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 3/4 cup melted butter
- Vanilla ice cream (optional, but highly recommended!)
Preheat oven to 350º
Spread raspberry pie filling into the bottom of a lightly greased 9x13 pan
Sprinkle dry cake mix evenly over pie filing.
Scatter chocolate chips over cake mix.
Drizzle melted butter over top.
Bake for 40-45 minutes.
Serve warm with vanilla ice cream and be prepared to think you've died and gone to heaven!
Recipe Source: Dump & Bake Cakes