FUDGY CHOCOLATE-RASPBERRY CAKE
Make and share this Fudgy Chocolate-Raspberry Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Stir in chocolate chips.
- Divide batter evenly between 3 buttered 8" round cake pans.
- Bake in a 350° oven for 25 minutes or until ceters test done.
- Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
- To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
- Immediately stir in chocolate chips; stir until melted.
- Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
- 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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Emma Jade
emma-jade@hotmail.frThis cake was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Nantume Mary
m_n4@hotmail.fr5 stars! This cake is so moist and flavorful. I love the raspberry filling.
Robile Hasan
hasan.r@gmail.comEasy to follow recipe and turned out great! I used dark chocolate and fresh raspberries, and it was delicious.
JP JP
jpjp66@gmail.comThis cake was a hit at my last dinner party! The combination of chocolate and raspberries is always a winner, and the fudgy texture was perfect. I will definitely be making this again.