Dark Chocolate and Raspberry Layer Cake

Name: Dark Chocolate and Raspberry Layer Cake
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp Chambord liqueur (raspberry-flavored liqueur) or water; 3 larges eggs; 553 grams package chocolate fudge cake mix; 2 Tbsps powdered sugar; 142 grams prune baby food; 283 grams seedless raspberry preserves; 3 Tbsps unsweetened cocoa; 296 milliliters water

Dark Chocolate and Raspberry Layer Cake might be just the dessert you are searching for. This dairy free recipe serves 16. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 217 calories. From preparation to the plate, this recipe takes approximately 32 minutes. If you have chocolate fudge cake mix, raspberry preserves, chambord liqueur, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Coat parchment paper with cooking spray; dust with cocoa.

Ingredients you will need

Cooking Spray

Cocoa Powder

Jelly

Roll

Equipment you will use

Baking Paper

Frying Pan

Combine cake mix, water, baby food, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes.

Ingredients you will need

Cake Mix

Water

Egg

Equipment you will use

Blender

Bowl

Spread cake batter into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake at 350 for 23 minutes or until cake springs back when touched lightly in center. Cool cake in pan 10 minutes. Loosen cake from sides of pan, and invert onto a wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

Remove parchment paper. Cool completely.

Equipment you will use

Baking Paper

Cut cake crosswise into 3 equal pieces to create 3 rectangular cake layers.

Combine preserves and liqueur in a small bowl; stir until smooth.

Ingredients you will need

Preserves

Liqueur

Equipment you will use

Bowl

Place 1 cake layer on a cake platter; spread with half of raspberry mixture, leaving a 1/2-inch border. Repeat procedure with second cake layer and raspberry mixture. Top with third cake layer. Cover and chill 8 hours. Sift powdered sugar evenly over cake before serving.

Ingredients you will need

Powdered Sugar