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Dark Chocolate and Raspberry Layer Cake

Oxmoor House
Prep time 9 mins
Cook time 23 mins
Other time 8 hrs, 10 mins
Yield

16 servings (serving size: 1 triangle slice)

Ingredients

  • Cooking spray
  • 3 tablespoons unsweetened cocoa
  • 1 (19.5-ounce) package chocolate fudge cake mix
  • 1 1/4 cups water
  • 2 (2.5-ounce) jars prune baby food
  • 3 large eggs
  • 1 (10-ounce) jar seedless raspberry preserves
  • 1 tablespoon Chambord liqueur (raspberry-flavored liqueur) or water
  • 2 tablespoons powdered sugar
  • Raspberries (optional)

Nutrition Information

  • calories 235
  • fat 4.3 g
  • satfat 1.6 g
  • protein 3.2 g
  • carbohydrate 46.6 g
  • cholesterol 40 mg
  • iron 1.1 mg
  • sodium 248 mg
  • caloriesfromfat 16 %
  • fiber 0.6 g
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Coat parchment paper with cooking spray; dust with cocoa.

  3. Combine cake mix, water, baby food, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes. Spread cake batter into prepared pan.

  4. Bake at 350° for 23 minutes or until cake springs back when touched lightly in center. Cool cake in pan 10 minutes. Loosen cake from sides of pan, and invert onto a wire rack. Remove parchment paper. Cool completely. Cut cake crosswise into 3 equal pieces to create 3 rectangular cake layers.

  5. Combine preserves and liqueur in a small bowl; stir until smooth.

  6. Place 1 cake layer on a cake platter; spread with half of raspberry mixture, leaving a 1/2-inch border. Repeat procedure with second cake layer and raspberry mixture. Top with third cake layer. Cover and chill 8 hours. Sift powdered sugar evenly over cake before serving.

  7. To slice the finished cake into triangles, slice cake lengthwise down the center. Cut widthwise into 4 equal squares and cut each square diagonally. Garnish with raspberries, if desired.

Oxmoor House Healthy Eating Collection