Recipe by Bonnie G #2
Was grocery shopping and saw one of those small Taste of Homes recipe books and saw this photo on the cover. Had to have it and give it a try. It starts with a simple cake mix and produces a lovely, bakery looking cake just as it claims. Taste wonderful, looks pretty and not to hard, but is time consuming so plan ahead. Great for this time of year when all my rasberries are coming in. YUM
- 517.37 g box devil's food cake mix
- 236.59 ml sour cream
- 177.44 ml water
- 3 eggs
- 78.07 ml canola oil
- 4.92 ml vanilla extract
- 236.59 ml semi-sweet chocolate chips, miniature
- 236.59 ml semi-sweet chocolate chips
- 118.29 ml heavy whipping cream
- 14.79 ml butter
- 283.49 g frozen raspberries, thawed
- 44.37 ml sugar
- 19.71 ml cornstarch
- 118.29 ml heavy whipping cream, whipped
- fresh raspberry (optional)
Directions See How It's Made
- In large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
- Beat on medium for 2 minutes.
- Fold in miniature chips.
- Pour into three greased and floured 9" round baking pans.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Place chocolate chips in small bowl
- In small saucepan, bring cream just to a boil.
- Pour over chocolate; whisk until smooth.
- Stir in butter.
- Transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
- RASBERRY CREAM:.
- Mash and strain raspberries.
- Combine suar and cornstarch; stir in rasberry juice.
- Bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
- Cover and refrigerate for 30 minutes.
- Fold in whipped cream.
- Place on cake layer on a serving plate; spread with half of ganache.
- Top with second cake layer; spread with raspberry cream.
- Top with remaining cake layer; spread with remaining ganache.
- Garnish with raspberries if desired.
- Cover and store in refrigerator.