Servings: 4 to 6

1/2 CHOCOLATE ORANGE BUNDT CAKE ½ CHOCOLATE ORANGE BUNDT CAKE
4 LARGE EGGS 4 LARGE EGGS
2 DESSERTSPOONS SPLENDA GRANULES 2 DESSERTSPOONS SPLENDA GRANULES
1 PINT BOB MILK 1 PINT BOB MILK
1 PACK ASDA FROZEN RASPBERRIES 1 PACK ASDA FROZEN RASPBERRIES

Dissolve the sweetener in some of the milk warmed up add it back into the rest of the milk
Whisk the eggs and add the milk
Cut the cake into slices
Put half the pack of frozen raspberries at the bottom of an ovenproof dish
Put half of the cake slices on top
Put the remainder of the raspberries on top
Then cover with the remainder of the cake slices
Pour the egg & milk mix over
Leave to stand for about 20 minutes to soak into the cake occasionally pressing it with the back of a spoon
Cook at 180 for approx 50 minutes or until the egg custard is set