Fudgy Chocolate-Raspberry Cake |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 12 |
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From Gooseberry Patch Come On Over. Ingredients:
1 (18 1/4 ounce) package devil's food cake mix |
1 cup water |
1/3 cup oil |
3 eggs |
1 teaspoon vanilla extract |
1/4 cup sour cream |
1 cup semi-sweet chocolate chips |
1/2 cup seedless raspberry jam |
3 tablespoons butter |
3 cups semi-sweet chocolate chips |
3/4 cup sour cream |
2 cups powdered sugar |
Directions:
1. To make the cake: In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla, and sour cream; beat batter using an electric mixer for 2 minutes.
2. Stir in chocolate chips.
3. Divide batter evenly between 3 buttered 8 round cake pans.
4. Bake in a 350° oven for 25 minutes or until ceters test done.
5. Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
6. To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
7. Immediately stir in chocolate chips; stir until melted.
8. Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
9. To assemble cake: place one layer on a serving platter and frost; add second layer and frost; repeat with third layer, frosting top and sides of cake.
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