Raspberry chocolate fudge red velvet cake
Raspberry chocolate fudge red velvet cake recipe in the cake category
Recipe ingredients:
- 1, 18.25 ounce, box red velvet cake mix
- 1, 3.9 ounce, box instant chocolate fudge pudding and pie filling mix
- 1 1/4 cups water
- 1/2 cup creme de cocoa or raspberry liqueur or brandy
- 1/2 cup cooking oil
- 4 jumbo or extra large eggs, at room temperature
- 1, 12 ounce, jar seedless raspberry jam
- Vanilla buttercream frosting, old fashioned 7 minute icing or chocolate fudge frosting
Recipe method:
- Preheat oven to 350 degrees F.
- Grease and flour a 10 inch bundt or tube pan or wax paper line two greased 9 inch heart shape layer pans.
- In a large bowl, combine cake mix, pudding mix, water, creme de cocoa or raspberry liqueur or brandy and oil.
- Add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.
- Fold in pecans.
- Spoon into prepared pans.
- Bake for 30 to 35 minutes (heart shaped layer pans) or 45 minutes (tube or bundt pan) or until a cake tester inserted into the cake layers or cake comes out clean.
- Let cake or cake layers cool for 10 minutes in pans.
- Top side up for tube cake and upside down for Bundt cake.
- Turn out onto wire racks to finish cooling.
- For heart shaped cake, arrange one layer on a cake serving plate.
- Evenly spread raspberry jam over cake layer.
- Top with second layer.
- Evenly spread top and sides with frosting of choice.
- For tube or Bundt cake, spread frosting of choice over top and sides of cake.
- Sprinkle decorative confectioners red sugar over cake as desired.
Tags: raspberry, chocolate, fudge, red, velvet, recipe, cake, recipes, cooking