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Chocolate-raspberry Cake

Greg DuPree

Yield Makes 12 to 16 servings
This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

Ingredients

Nutrition Information

  • calories 642
  • caloriesfromfat 56 %
  • protein 6.7 g
  • fat 40 g
  • satfat 24 g
  • carbohydrate 70 g
  • fiber 2.3 g
  • sodium 298 mg
  • cholesterol 205 mg

How to Make It

  1. Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.