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Chocolate Raspberry

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Ingredients
  Chocolate cake 26 1⁄2 Ounce, frozen frosted (2 Packages, 13 1/4 Ounce Each)
  Raspberry preserves 3⁄4 Cup (12 tbs)
  Heavy cream 1 Cup (16 tbs), well chilled
  Confectioners sugar 2 Tablespoon
Directions

MAKING
1. Cut each frozen cake into half to make 2 layers and to get 4 layers in all.
2. On a serving plate, place one layer, frosting side up and top with un-frosted layer.
3. Sprinkle with 2 tablespoons kirsch and spread with half of raspberry preserves.
4. Top with another layer, frosting side up and then add unfrosted layer.
5. Again, sprinkle with 2 tablespoons kirsch and spread with rest of preserves.
6. With rotary beater, beat cream with sugar until stiff.
7. Use to frost sides of cake all around making a 1/2 inch border around top of cake.
8. Serve at once or refrigerate until serving.

FINALIZING
9. Cut cake in half length-wise and then cut each half into 1-inch slices.

SERVING
10. Serve the cake along with beverages or as a dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Party
Ingredient: 
Raspberry
Preparation Time: 
120 Minutes
Servings: 
14

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