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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I'm not sure where I got this recipe but it is tried and true. I made it for a potluck today at work and everyone loved it. It's creamy and very rich. A little goes a long way. Enjoy Ingredients:
1 package one layer devils food cake mix |
1/3 cup chocolate ice cream topping |
4 squares semisweet chocolate |
2 tablespoons powdered sugar |
2 tablespoons coffee liqueur |
2 egg yolks |
1/2 cup whipped cream |
1 tablespoon chocolate ice cream topping |
1/2 cup whipped cream |
1 cup fresh raspberries |
Directions:
1. Prepare cake mix and bake according to directions then cool 10 minutes.
2. Remove from pan and cool completely then place on serving platter.
3. Spread cake with 1/3 cup ice cream topping and chill until needed then set aside.
4. In a small saucepan melt semisweet chocolate over low heat then remove.
5. Stir in powdered sugar, liqueur and egg yolks.
6. Cook and stir over medium heat for 2 minutes or until mixture coats a metal spoon.
7. Remove from heat and cool completely.
8. Beat the first 1/2 cup whipping cream to soft peaks.
9. Stir half of the chocolate mixture into the whipped cream then fold in the remaining chocolate.
10. Cover and chill until mixture mounds.
11. Spread onto cake to within 1 inch of edge then chill covered for several hours.
12. To serve drizzle cake with 1 tablespoon topping.
13. Using a pastry bag fitted with the star tip pipe the 1/2 cup whipped cream around cake edge.
14. Garnish with raspberries.
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