Answers to Everyday Questions : Does anybody know of a really good chocolate raspberry cake recipe?

Does anybody know of a really good chocolate raspberry cake recipe?

4 Responses to “Does anybody know of a really good chocolate raspberry cake recipe?”

1. mustang said :
   February 25th, 2011 at 7:18 am

   Congratulations

   White Chocolate Raspberry Cake

   Ingredients
   Absolutely Almond Pound Cake Mix™
   1 cup water
   3/4 cup (1 1/2 sticks) melted butter
   4 oz. pkg. white chocolate instant pudding
   1 3/4 cup milk
   1 jar Raspberry Divine™ Dessert Sauce
   Cool Whip®
   Fresh raspberries for garnish

   Directions
   Prepare Absolutely Almond Pound Cake Mix™ as directed on box with water and butter. Spread into greased 9 x 13 baking pan. Bake at 325° for 30 minutes; cool completely. Combine pudding mix with milk; stir for two minutes and set aside. Poke holes in the top of cooled cake with a straw. Spread Raspberry Divine™ Dessert Sauce on top; allow sauce to soak into holes. Spoon pudding over the top; chill two hours. Garnish with Cool Whip and raspberries. Makes 12-15 servings.
   http://tastefullysimple.com/web/dgoodacre
2. nici22333 said :
   February 25th, 2011 at 8:02 am

   4-Layer Dark Chocolate-Raspberry Cake

   Ingredients
   2 cups sugar
   1 3/4 cups all-purpose flour
   3/4 cup Dutch-process cocoa
   1 1/2 teaspoons baking powder
   1 1/2 teaspoons baking soda
   1 teaspoon salt
   2 large eggs
   1 cup milk
   1/2 cup vegetable oil
   2 teaspoons vanilla extract
   1 cup boiling water

   Raspberry Filling:
   1 cup fresh raspberries
   Milk
   1/2 cup butter, softened
   5 cups sifted powdered sugar

   Preparation:
   Process raspberries in a food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, pressing with the back of a spoon; discard seeds. Add enough milk to equal 1/2 cup.
   Beat butter at medium speed with an electric mixer until fluffy. Gradually add powdered sugar alternately with raspberry mixture, beginning and ending with powdered sugar. Beat at low speed until blended after each addition.

   Dark Chocolate Frosting:
   6 tablespoons butter, softened
   2 2/3 cups sifted powdered sugar
   1/2 cup Dutch-process cocoa
   6 tablespoons milk
   1 teaspoon vanilla extract
   ( or you can just buy the Frosting at any grocery store to save time and money)

   Preparation:
   Beat butter at medium speed with an electric mixer until fluffy. Combine powdered sugar and cocoa; gradually add to butter alternately with milk and vanilla, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition.
   Tip: To prevent a white dusting on your chocolate cake layers, dust cakepans with cocoa instead of flour.

   PREPARATION FOR CAKE:
   Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
   Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.

   Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

   Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.

   Very time consuming but very good!
3. angel-tasya86g said :
   August 8th, 2016 at 3:42 am

   http://predprinimatel.by/forum/viewtopic.php?f=22&t=109043 ^
4. ilya_smolyakova said :
   August 8th, 2016 at 5:41 am

   http://www.pragmatainstitute.com/component/k2/itemlist/user/39217 ^