Chocolate Raspberry Sour Cream Cake
Source of Recipe
1 Comfort Foods
List of Ingredients
1 pkg. Ducan Hines Devil's food cake mix
1/4 C. water
1/3 C. vegetable oil
4 large eggs
2 C. sour cream, divided
1 tub Duncan Hines creamy home-style cream cheese frosting, divided
1/2 C. seedless red raspberry jam
2 tubs Duncan Hines creamy home-style chocolate frosting
fresh raspberries (optional)
Preheat oven to 350°F.
Grease and flour two 8 inch round pans. Blend cake mix, water, oil,
eggs, and 1 C. sour cream in large bowl. Beat at low speed until
moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour
into pans. Bake and cool cake according to pkg. directions.
Place 1 cake layer on serving platter. Spread 3/4 C. cream cheese
frosting on top of layer. Spread jam on top of cream cheese frosting.
Top with remaining layer. Frost top and sides of cake with chocolate
To Prepare Sauce:
Blend remaining cream cheese frosting and 1 C. sour cream in a small
bowl until smooth and creamy. Garnish top of frosted cake with 2-3 T. of
sauce in center and fresh raspberries. Place 2 T. sauce on center of
each serving plate and top with a slice of cake. Garnish with fresh
raspberries, if desired. Makes 12 servings.
(can also use other seedless jams like: Cherry, Strawberry or Blackberry)