Chocolate-raspberry Cake

James Carrier
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.

Yield:

Makes 12 to 16 servings

Recipe from

Nutritional 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

Ingredients

1 cup raspberry jam
3 tablespoons raspbery-flavored liqueur, such as Chambord
Rinsed fresh raspberries (about 6 oz. total)

Preparation

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.

Note:

June 2003