Chocolate-Raspberry Layer Cake the Editors of Publications International, Ltd.
Chocolate-Raspberry Layer Cake
Makes 8 to 10 servings
|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|
- 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.
- 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.
- 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.
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