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

I’m getting married soon and we wanted to have a chocolate rasberry cake, a orange cake with cream cheese icing and yellow cake with chocolate frosting.

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

  1. mustang said :


    White Chocolate Raspberry Cake

    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

    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.

  2. nici22333 said :

    4-Layer Dark Chocolate-Raspberry Cake

    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
    1/2 cup butter, softened
    5 cups sifted powdered sugar

    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)

    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.

    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 :
  4. ilya_smolyakova said :


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