Dark Chocolate and Raspberry Layer Cake

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 23 Minutes
Other: 8 Hours, 10 Minutes

Nutritional 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


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)


Preheat oven to 350°.

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.

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.

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.

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

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.

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

January 2005
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