↞ recipe box start page
Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 (10 oz) pkg frozen raspberries packed with sugar, thawed
1 pkg devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tbsp Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)
Place a rack in the center of the oven and preheat the oven to 350. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
3/4 cup heavy (whipping) cream
8 oz semi-sweet chocolate, coarsely chopped
1 tbsp liqueur of your choice (optional)
Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring.
Meanwhile, place the chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
view more member recipes
TRIPLE-DECKER RASPBERRY CHOCOLATE CAKE
view my recipes
print
save
Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 (10 oz) pkg frozen raspberries packed with sugar, thawed
1 pkg devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tbsp Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)
Place a rack in the center of the oven and preheat the oven to 350. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
3/4 cup heavy (whipping) cream
8 oz semi-sweet chocolate, coarsely chopped
1 tbsp liqueur of your choice (optional)
Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring.
Meanwhile, place the chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Triple-decker Strawberry Cake
by sgre52160
Doubled the frosting to add extra richness to this cake. It keeps best in the refrigerator. 1 (18.25-oz) pkg white cake mix without pudding. 1 (3-oz) pkg strawberry gelatin 4 large eggs 1/2 c
by sgre52160
Doubled the frosting to add extra richness to this cake. It keeps best in the refrigerator. 1 (18.25-oz) pkg white cake mix without pudding. 1 (3-oz) pkg strawberry gelatin 4 large eggs 1/2 c
Triple-decker Chocolate, Coffee And Toffee Cheesecake
by sgre52160
Chocolate Crumb Crust Butter for pan 2 cups chocolate wafer cookie crumbs 6 tbsp unsalted butter, melted Filling 2 lbs cream cheese, softened 3 to 4 hours at room temperature 1 1/3 cups suga
by sgre52160
Chocolate Crumb Crust Butter for pan 2 cups chocolate wafer cookie crumbs 6 tbsp unsalted butter, melted Filling 2 lbs cream cheese, softened 3 to 4 hours at room temperature 1 1/3 cups suga
Triple Chocolate Raspberry Cheesecake Brownies
by sgre52160
Brownies 1/4 c. (4 T.) unsalted butter 3 T. vegetable oil 2 oz. bittersweet chocolate, cut into 1/4-inch pieces 2 oz. semisweet chocolate, cut into 1/4-inch pieces 2 large eggs 1/4 tsp. salt 1/
by sgre52160
Brownies 1/4 c. (4 T.) unsalted butter 3 T. vegetable oil 2 oz. bittersweet chocolate, cut into 1/4-inch pieces 2 oz. semisweet chocolate, cut into 1/4-inch pieces 2 large eggs 1/4 tsp. salt 1/
White Chocolate Cheesecake With Triple Raspberry Sauce
by sgre52160
Crust 1 cup shortbread cookie crumbs 3 tbsp finely chopped, toasted slivered almonds 1/4 cup butter, melted Filling 2 (8 oz) pkg cream cheese, softened 1 (6 oz) pkg white baking bars, melted
by sgre52160
Crust 1 cup shortbread cookie crumbs 3 tbsp finely chopped, toasted slivered almonds 1/4 cup butter, melted Filling 2 (8 oz) pkg cream cheese, softened 1 (6 oz) pkg white baking bars, melted
Triple Decker Chocholate, Toffee And Coffee Cheesecake
by sgre52160
Chocolate crumb crust Butter for pan 2 cups chocolate wafer cookie crumbs (I use Nabisco Famous Wafers and crush them in a food processor) 6 tablespoons (3/4 stick) unsalted butter, melted Fill
by sgre52160
Chocolate crumb crust Butter for pan 2 cups chocolate wafer cookie crumbs (I use Nabisco Famous Wafers and crush them in a food processor) 6 tablespoons (3/4 stick) unsalted butter, melted Fill
view more member recipes
related CDKitchen recipes
Grilled Pound Cake With Raspberry Orange Sauce And Orange Cream
Raspberry Chocolate Fudge Red Velvet Cake
Storm Of The Century Hurricane
Dark Chocolate And Raspberry Layer Cake
Proud To Be An American
Triple Chocolate Pound Cake
Chocolate Chambord Cake
411's Raspberry Black Satin Fudge Cake With Raspberry Sauce
Chocolate Pasta Fruit Sauce
Chocolate Raspberry Roll Cake