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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Chocolate-Raspberry Layer Cake
Yield: Makes 8 to 10 servings
Ingredients:
2
packages (about 18 ounces each) chocolate cake mix, plus ingredients to prepare mixes
1
jar (10 ounces) seedless red raspberry fruit spread
1
package (12 ounces) white chocolate chips, divided
1
container (16 ounces) chocolate frosting
1/2
pint fresh raspberries
1
to 2 cups toasted sliced almonds
Preparation:
1.
Preheat oven to 350°F. Grease and flour 4 (9-inch) round cake pans. Prepare cake mixes according to package directions. Pour into prepared pans. Bake as directed on package. Cool completely.
2.
Place one cake layer on serving plate. Spread with 1/3 of fruit spread. Sprinkle with 1/2 cup white chocolate chips. Repeat with second and third cake layers, fruit spread and white chocolate chips.
3.
Place fourth cake layer on top. Frost top and side of cake with chocolate frosting. Decorate cake in alternating concentric circles of raspberries and remaining 1/2 cup white chocolate chips. Press almonds into frosting on side of cake.
This recipe appears in:
Cakes
