Dark chocolate just goes with anything to top up your selection of good dining, and it is also more nutritive than plain chocolate.
Dark Chocolate and Raspberry Layer Cake
More From Oxmoor House
Other: 8 Hours, 10 Minutes
Amount per serving
- Calories: 235
- Fat: 4.3g
- Saturated fat: 1.6g
- Protein: 3.2g
- Carbohydrate: 46.6g
- Cholesterol: 40mg
- Iron: 1.1mg
- Sodium: 248mg
- Calories from fat: 16%
- Fiber: 0.6g
- Calcium: 41mg
- 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.
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