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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CHOCOLATE RASPBERRY CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
1 package butter recipe chocolate cake mix with pudding |
12 ounces semisweet chocolate chips |
1/4 cup raspberry liqueur |
1/2 cup seedless raspberry jam |
8 ounces sour cream |
2 tablespoons pecans chopped and toasted |
Directions:
1. Prepare cake mix according to package directions then stir in 1/2 chocolate chips.
2. Spoon batter into two greased and floured round cake pans.
3. Bake at 350 for 25 minutes then cool in pans on wire rack for 10 minutes.
4. Remove from pans and cool completely then brush tops of layers with liqueur.
5. Place one cake layer on a plate then spread with jam and top with second layer.
6. Melt remaining chocolate chips over low heat stirring often.
7. Remove from heat then gradually stir in sour cream.
8. Spread on top and sides of cake then sprinkle top with toasted pecans.
9. Chill at least 2 hours.
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