Raspberry and Coconut Snowflake Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This sweet is a great holiday treat for the end of any meal. A chocolate cake filled with raspberry filling is decadent enough to impress, but easy enough for a baker at any level. Also, you don't have to make the cake chocolate if you have someone who has allergies or you just want something a bit different, it's still gorgeous and delicious either way. Ingredients:
1 (18 1/4 ounce) devil's food cake mix |
1 cup sour cream |
3 eggs |
1/3 cup raspberry brandy or 1/3 cup raspberry liqueur |
1/2 cup chocolate chips |
1 (8 ounce) package cream cheese, at room temperature |
1 (7 ounce) jar marshmallow cream |
1 (8 ounce) container whipped topping, thawed |
1/2 cup seedless raspberry preserves |
2 cups shredded coconut |
Directions:
1. Preheat the oven to 350 degrees.
2. Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
3. Divide the batter among three 8 prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
4. Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
5. To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2 border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.
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