Chocolate Raspberry Recipe

Summary

Preparation Time2 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyServings14
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Chocolate cake26 1⁄2 Ounce, frozen frosted (2 Packages, 13 1/4 Ounce Each)
 Raspberry preserves3⁄4 Cup (12 tbs)
 Heavy cream1 Cup (16 tbs), well chilled
 Confectioners sugar2 Tablespoon

Nutrition Facts

Serving size

Calories 144 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 23.5 mg7.8%

Sodium 6.5 mg0.3%

Total Carbohydrates 18 g6.1%

Dietary Fiber 0 g

Sugars 13.2 g

Protein 2 g3.9%

Vitamin A 5% Vitamin C 0.17%

Calcium 1.1% Iron 0.03%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Cut each frozen cake into half to make 2 layers and to get 4 layers in all.
2. On a serving plate, place one layer, frosting side up and top with un-frosted layer.
3. Sprinkle with 2 tablespoons kirsch and spread with half of raspberry preserves.
4. Top with another layer, frosting side up and then add unfrosted layer.
5. Again, sprinkle with 2 tablespoons kirsch and spread with rest of preserves.
6. With rotary beater, beat cream with sugar until stiff.
7. Use to frost sides of cake all around making a 1/2 inch border around top of cake.
8. Serve at once or refrigerate until serving.

FINALIZING
9. Cut cake in half length-wise and then cut each half into 1-inch slices.

SERVING
10. Serve the cake along with beverages or as a dessert.
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