- 1 box Butter Recipe Chocolate cake mix
- 1 box instant chocolate pudding
- 2 8oz. jars raspberry preserves
- 1 stick of butter
- 1/2 a jigger (about 1 teaspoon) orange liqueur (optional)
Follow the recipes on the cake mix and pudding. Spoon 1 tablespoon of cake mix into an individual bunt pan. Top mix with 1 tablespoon of cake mix. Top that with a tablespoon of your preserves. Finish with one more tablespoon of cake mix. Continue this layering process until all bunt pans are full. You can also use this same process for one large bunt cake. If you choose this route, then you will need to cover the bottom of the bunt pan with cake mix, add one layer of pudding, one layer of preserves, and finish with the rest of the cake mix. Follow cooking directions from the cake mix box.
Sauce: Over medium-high heat, melt 1 stick of butter and 1 jar of preserves in a small pan. Bring to a simmer. Add your liqueur if desired. Pour over cakes and garnish with fresh raspberries.