Chocolate fudge cak laced with chambord then topped with a chocolate mousse with Godiva Chocolate Liquor

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Name: Chocolate Chambord Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 1 18oz Chocolate Fudge Cake Mix; 1 Cup Water; 1/3 Cup Vegetable oil; 1 Box Hershey's Special Dark Chocolte Instant Pudding; 4 Jumbo Eggs; 1/2 Cup Chambord Liquor; 1 Jar Seedless Black Raspberry Jelly

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INGREDIENTS

1 18oz Chocolate Fudge Cake Mix
1 Cup Water
1/3 Cup Vegetable oil
1 Box Hershey's Special Dark Chocolte Instant Pudding
4 Jumbo Eggs
1/2 Cup Chambord Liquor
1 Jar Seedless Black Raspberry Jelly

INSTRUCTIONS

Preheat oven to 350 degrees

Lightly spay 2 9 inch round pans with Pam with flour

Place cake mix, water, oil, pudding and eggs in mixer bowl. Turn on low to incorporate ingredients, scrape down sides and increase speed to medium to high and continue mixing for 2 minutes. Turn batter into the two pans dividing evenly. Place in oven and bake for 30 minutes or until cake bounces back with the touch of the finger.

Remove cake from oven and set on cooling rack. Poke holes with a fork into each cake. Carefully pour Chambord over warm cake and let cool.

Remove from cake pan. Place one layer on cake dish. Top each layer with Raspberry Jelly then frost with Chocolate Mousse with Godiva Chocolate Liquor.

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 16 Servings

Calories: 46
Calories from Fat: 40 (87%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.1g
Cholesterol 46.5mg		14 %
Sodium 16mg		1 %
Potassium 14.7mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 46

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