Killer Chocolate Raspberry Cake
|1 packagechocolate cake mix|
|1 teaspoonBaking Powder|
|1 4-oz packageraspberry gelatin|
|3/4 cupdrinking sherry|
|3/4 cupSour cream|
|1 12-oz packagesweetened frozen raspberries|
|6 ouncessemisweet chocolate; grated|
|1 cuppecans; chopped|
|1 cupsolid vegetable shortening|
|1 poundconfectioners' sugar; sifted|
|4 tablespoonsraspberry juice|
|1 large containerCool Whip|
Killer Chocolate Raspberry Cake Preparation
Preheat oven to 350 with a rack in the center. Mix cake mix, baking powder, and gelatin. Make a well in center, and pour in the eggs, sherry and sour cram. Beat for 4 minutes on medium speed.
Pour cake batter into 2 9-inch round cake pans that have been greased and floured.
Bake at 350 degrees for 20-25 minutes, until top springs back. Cool completely on a cake rack.
ICING AND FILLING:
Completely drain berries, saving juice.
Beat sugar, shortening, and 4 T juice until smooth. Add a little extra juice, up to 2 T, if needed.
Fold in Cool Whip, and put aside 1/3 of the mixture to frost the sides of the cake.
Mix grated chocolate and pecans into the remaining 2/3 of the Cool Whip mixture.
Slice each cake in half to make 4 layers. Fill and top with the choclate-nut icing, and ice sides with the plain raspberry icing. Decorate top with chocolate curls, if desired.
Chill well before serving to "set" the frosting.
This one is a show-stopper, and delicious!
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