Chocolate Raspberry Cake
in Diana's Recipe Book
(total ratings: 2)
[Read reviews] [Post a review]
|Servings: Makes 1 (8 inch) 3 layer cake|
1 (18.24-ounce) package Swiss chocolate cake mix without pudding
3 large eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (10-ounce) jar seedless raspberry jam
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
For Garnish: (optional)
Fresh mint sprigs
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
Bake at 325° F for 18 minutes or until a wooden pick inserted in center comes out clean, Cool cakes in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Spread the jam between the cake layers.
Microwave whipping cream on High 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread mixture around sides of cake, Chill. Garnish, if desired.
Makes one (8 inch) 3 layer cake.
|Source: Southern Living Magazine|
|Date: February 1, 2003|
I normally hate cake--truly. But this was divine--honestly.
What I would change:
) Melt the chocolate chips first until no chunks remain. Then add the cream. See, the chips wouldn't completely melt until I used an electric mixer. Plus heating the cream for 1 minute made it smell slightly scalded, though this didn't affect taste.
2) I LOVE the frosting--not icky like buttercream. Next time I may make 50% more frosting to use as a thin layer of filling along with the raspberry jam.
Also, I couldn't find swiss chocolate cake; so I used Dunkan Hines Dark chocolate fudge.