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    You are in: Home / Recipes / Raspberry Fudge Cake Recipe
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    Raspberry Fudge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    45 mins

    55 mins

    FLUFFSTER's Note:

    This is delicious! Very European-style, and dense. Fresh raspberries garnish this beautiful cake, that by no means could be mistaken for a box mix.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the cake

    For the topping

    Directions:

    1. 1
      For the cake:.
    2. 2
      Heat oven to 350°F.
    3. 3
      Grease 9-inch springform pan; dust with cocoa.
    4. 4
      Lightly spoon flour into measuring cup; level off.
    5. 5
      In small bowl, combine flour, baking powder and salt; blend well. Set aside.
    6. 6
      In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
    7. 7
      In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
    8. 8
      Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
    9. 9
      Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
    10. 10
      Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
    11. 11
      Drizzle over top of cake.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Fudge Cake

    Serving Size: 1 (69 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 271.4
     
    Calories from Fat 143
    52%
    Total Fat 15.9 g
    24%
    Saturated Fat 9.6 g
    48%
    Cholesterol 64.4 mg
    21%
    Sodium 142.2 mg
    5%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.2 g
    8%
    Sugars 19.3 g
    77%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    kirsch

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