shesus

I 'created' a cake recipe that I thought I would share. I was a little nervous about it because 1) I hadn't made it before and 2) I was making it for guests. It's typically not a good idea to do that, but I had the blessing of the food gods tonight.

I made a homemade chicken parm pizza with herb focaccia crust which took about 3 hours to make but was worth it because it turned out delicious. And then for dessert we had this cake. It didn't take 3 hours to make. It was pretty simple, but very impressive. I was accused of buying it at the store, but JJ vouched for me.

Chocolate Raspberry Cake

CAKE
Devil's food cake mix (I used one of the supermoist mixes)
1 can of raspberry pie filling

FROSTING
whipping cream
1 can of raspberry pie filling
1 box of instant vanilla pudding

1. Make the cake mix according to the box.
2. I used 2-9 inch square pans (you could use round pans). Put about 1/4 of the batter in the first pan. Then spoon half of the raspberry filling on top of the batter and gently smooth over so it is spread evenly. Then cover the raspberry layer with 1/4 of the cake batter. Repeat in the 2nd pan.
3) Bake as directed on the box.

*After cooling to room temperature, I wrapped the cakes in plastic wrap and put them in the refrigerator to frost the next day.

4) Mix the pudding mix and raspberries in a bowl.
5) Whip the whipping cream until stiff peaks form (don't forget to add sugar to sweeten).
6) Stir the whipping cream in the raspberry mixture until combined.
7) Let sit for 5 minutes and then frost the cake.

*Thawed Whipping cream could be used too. I just prefer to make my own.

8) Chill in the refrigerator for an hour before serving.

The fruit in this recipe could definitely be changed. Cherries would be great and I'm thinking about trying orange because chocolate and oranges are one of JJ's favorite combinations and it would be interesting to see how it works in cake form. Mint would also be good I think. For the filling and frosting mint jelly could be used I think.

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MexicanOnABike

well if you make the cake from an already made mix, it's cheating. you should make it all from scratch! all fresh ingredients plus fresh fruits.

but it still sounds great.

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Lizra

Do you take the cake layers out of the pans before you wrap and refrigerate? The plastic wrap didn't stick to the cake? Maybe if I put wax paper on the tops of the cake layers first....still, with the raspberries, it seems like the layers might be rather heavy, with breaking potential, are they very firm? Did the raspberry pie filling have the seeds?
It sounds really good and SWEET!

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shesus

You could definitely make a cake from scratch and use it in this recipe. The reason I shared this recipe was because it is a very impressive dessert and tastes like it came from the store, but it is extremely simple to make. That way busy people who are entertaining or need to take a dessert to a party can WOW people with a cake that is easy to prepare and cheaper than an already prepared cake.

Fruits are out of season and very expesive right now. If you chose to use fresh fruit, you'd have to boil it and turn it into a jelly before using in the center of the cake. Fresh fruit could easily be mixed with the pudding mix in a blender and then used to decorate the top which would be gorgeous.

Lizra, I let the cakes cool for 5 minutes in the pan and then let them cool on a cooling rack for an hour or so until completely cool. I wrapped them individually. The cake didn't stick at all. I was a little nervous about it breaking but they were quite firm. I could easily move them around when I was frosting them. After they were frosted I put them in an air-tight cake container and put it back in the fridge.

There were seeds but that's because it was raspberry. Cherry would be seed free hopefully or you'd break your tooth on a pit.

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edmos1

sounds like a easy nice cake.

Cynthetiq

mmmm cake. thanks! great to see you!

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