Blackberry-Raspberry Truffle Cake

Name: Blackberry-Raspberry Truffle Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 kilograms packages devils food cake mix; 118 milliliters seedless blackberry jam; 227 grams package cream cheese, softened; 6 larges eggs; 710 milliliters chopped pecans, toasted; 79 milliliters powdered sugar; 59 milliliters Garnish: blackberry and raspberry candies; 118 milliliters seedless raspberry jam; 340 grams package semisweet chocolate morsels; 296 milliliters light sour cream; 1 teaspoon vanilla extract; 237 milliliters vegetable oil; 59 milliliters water; 315 milliliters water; 454 grams frozen whipped topping, thawed; 355 milliliters whipping cream

One serving contains 872 calories, 13g of protein, and 48g of fat. This recipe serves 15. Head to the store and pick up vegetable oil, powdered sugar, devil's food cake mix, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

Equipment you will use

Hand Mixer

Grease 3 (9-inch) parchment or wax paper-lined round cakepans.

Equipment you will use

Wax Paper

Pour batter evenly into cakepans.

Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes.

Equipment you will use

Oven

Remove from pans, and remove paper. Cool completely on wire racks.

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.

Ingredients you will need

Chocolate Chips

Whipping Cream

Equipment you will use

Whisk

Sauce Pan

Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Equipment you will use

Mixing Bowl

Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts.

Ingredients you will need

Water

Jam

Equipment you will use

Sauce Pan

Brush tops of cake layers with jam mixture.

Ingredients you will need

Jam

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Ingredients you will need

Chocolate

Equipment you will use

Hand Mixer

Place 1 layer, glazed side up, on a cake platter.

Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Wooden Skewers

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Equipment you will use

Hand Mixer

Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake.

Ingredients you will need

Whipped Topping

Cream Cheese

Vanilla

Pecans

Garnish, if desired.

Note: For testing purposes only, we used Betty Crocker Super

Moist Devil's Food Cake

Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets, or in specialty stores.

Ingredients you will need

Blackberries