RED VELVET MARBLE BUNDT CAKE WITH LEMON DRIZZLE

SERVES 8 PREP 15 MINS COOK 50 MINS

• 440g packet chocolate cake mix

• 440g packet vanilla cake mix

• 2 tbsp red food colouring

• 15g freeze-dried raspberries, coarsely chopped

LEMON DRIZZLE

• 2 cups pure icing sugar, sifted

• 2½ tbsp lemon juice

1 Preheat oven to 190°C/170°C fan-forced. Lightly grease a bundt tin with butter. Lightly dust with flour while tapping and rotating the pan to evenly distribute until covered.

2 Make both packet mix cakes according to packet directions, ensuring they are kept in separate bowls. Add red food colouring to the chocolate cake mixture. 3 Using a large metal spoon, dollop 2 large spoonfuls of the vanilla mixture into the base of the bundt tin. Continue with the chocolate mixture, so that it is slightly overlapping the vanilla mixture. Continue this process with the remaining batter until the bottom of the pan is full.

4 Bake 50 mins or until a skewer comes out clean. Cool slightly in the tin 5 mins. Transfer onto a wire rack to cool.

5 LEMON DRIZZLE Mix together icing sugar and lemon juice in a medium bowl using a knife until smooth. Drizzle over bundt cake and top with raspberries.