Dark Chocolate and Raspberry Layer Cake |
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Prep Time: 9 Minutes Cook Time: 23 Minutes |
Ready In: 32 Minutes Servings: 16 |
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Ingredients:
cooking spray |
3 tablespoons unsweetened cocoa |
1 (19.5-ounce) package chocolate fudge cake mix |
1 1/4 cups water |
2 (2.5-ounce) jars prune baby food |
3 large eggs |
1 (10-ounce) jar seedless raspberry preserves |
1 tablespoon chambord liqueur (raspberry-flavored liqueur) or water |
2 tablespoons powdered sugar |
raspberries (optional) |
Directions:
1. Preheat oven to 350°.
2. Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Coat parchment paper with cooking spray; dust with cocoa.
3. Combine cake mix, water, baby food, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes. Spread cake batter into prepared pan.
4. Bake at 350° for 23 minutes or until cake springs back when touched lightly in center. Cool cake in pan 10 minutes. Loosen cake from sides of pan, and invert onto a wire rack. Remove parchment paper. Cool completely. Cut cake crosswise into 3 equal pieces to create 3 rectangular cake layers.
5. Combine preserves and liqueur in a small bowl; stir until smooth.
6. Place 1 cake layer on a cake platter; spread with half of raspberry mixture, leaving a 1/2-inch border. Repeat procedure with second cake layer and raspberry mixture. Top with third cake layer. Cover and chill 8 hours. Sift powdered sugar evenly over cake before serving.
7. To slice the finished cake into triangles, slice cake lengthwise down the center. Cut widthwise into 4 equal squares and cut each square diagonally. Garnish with raspberries, if desired.
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