Chocolate Raspberry Cake

Chocolate Raspberry (Or Strawberry) Tall Cake

By shimmerchk

You won't believe how easy this cake is to make. When you present it to your guests, I promise you will receive "oohs and aahs". It is beautiful to look at and absolutely scrumptious to eat. My father is not quick to dole out compliments on food, he said this was the best cake he has ever had. When strawberries are in peak season I often substitute them for the raspberries.

Total Time:1 hrs
Prep Time:35 mins

Cook Time:25 mins

recipe

Ingredients:

Servings:12-16


1 (18 ¼ ounce) package chocolate cake mix or use your favorite chocolate cake recipes
3 eggs (or as called for by your cake mix)
1⁄3; cup oil (or as called for by your cake mix)
1 1⁄3; cups water (or as called for by your cake mix)
1 (8 ounce) package cream cheese , softened
¾ cup milk
1 (3 ½ ounce) package vanilla instant pudding mix
1 (8 ounce) carton frozen whipped topping , such as cool whip, thawed
2 cups fresh raspberries (or strawberries if desired)
confectioners' sugar
fresh mint (to garnish) (optional)
additional raspberries (to garnish) (optional)

Directions:

1
Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
2
Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
3
Cool for 10 minutes; remove from pans to wire racks to cool completely.
4
In a mixing bowl, beat cream cheese until fluffy.
5
Combine milk and pudding mix;add to cream cheese and mix well.
6
Fold in whipped topping and raspberries.
7
Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
8
Place one cake layer on a serving plate.
9
Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
10
Repeat layers.
11
Top with remaining cake;dust with confectioner's sugar.
12
Mound the reserved filling in the center and arrange raspberries in the middle.
13
Garnish with fresh mint on top if desired.
14
Store in refrigerator.
15
Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
16
This is because the strawberries will"bleed" into the filling and become mushy.
17
It will still taste great, it will just look a bit unattractive.

Source : http://www.food.com


Find All cake recipe

Read More

Flourless Chocolate-Almond Cakes

Flourless Chocolate Almond Cakes

* Contributed by Josiah Citrin
* ACTIVE:
* TOTAL TIME:
* SERVINGS: 8
Recipe: Flourless Chocolate Almond Cakes

Ingredients

1. 3 cups sliced almonds (about 10 ounces)
2. 1 1/2 sticks (6 ounces) unsalted butter, softened
3. 2/3 cup plus 2 tablespoons sugar
4. 4 large eggs, separated
5. 1/2 pound bittersweet chocolate, finely chopped
6. 2 large egg whites
7. Confectioners' sugar, for dusting
8. Lightly sweetened whipped cream

1. Preheat the oven to 350°. Lightly butter eight 3-inch-wide, 2-inch-deep metal rings or cleaned 6-ounce tuna cans, bottoms removed; coat with flour. Butter a large rimmed baking sheet and arrange the molds on the sheet.
2. Spread the sliced almonds on another rimmed baking sheet and toast in the oven for about 6 minutes, stirring a few times, until golden brown. Transfer the almonds to a plate and let cool completely. Set aside 1/2 cup for garnish; pulse the remaining almonds in a food processor until finely ground. Leave the oven on.
3. In a large bowl, using an electric mixer, beat the butter with 2/3 cup of the sugar on moderately high speed until light and fluffy, about 5 minutes. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Fold in the ground almonds and the chocolate.
4. In a large bowl, beat all 6 egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until firm, glossy peaks form. Fold one-third of the beaten whites into the chocolate mixture to loosen it, then fold in the remaining whites just until blended. Spoon the batter into the prepared molds, filling them three-quarters full. Bake the chocolate-almond cakes for about 25 minutes, or until risen and just set in the center. Let the cakes cool slightly in the molds.
5. Run a thin knife around the sides of the molds, then lift them off the cakes. Transfer the cakes to individual plates. Garnish the tops of the cakes with the reserved toasted almonds and dust them with confectioners&339; sugar. Spoon a dollop of whipped cream alongside and serve.

Source :www.foodandwine.com

Related recipe:

Cinnamon Polenta Pancakes

recipe

Cooking Tips

Chefs

Cupcakes

Birthday Cakes

Raspberry Angel Cake

Cheesecake

Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

Read More