|
|
|
|
|
|
1 Betty Crocker Chocolate Fudge Butter recipe cake mix
3 eggs
1/3 cup oil
1 cup water
3/4 cup Chambord liqueur, divided
3/4 package mini chocolate chips
2/3 cup raspberry preserves
2 cans Pillsbury Chocolate Fudge frosting
Heat oven to 350 degrees F.
In large bowl combine cake mix, eggs, water, oil and 1/4 cup Chambord. Beat
with an electric mixer on low for 30 seconds. Turn mixer to medium and beat
2 minutes more. Stir in chocolate chips.
Generously oil two 8-inch cake pans. Divide batter equally between the two
pans. Bake for 35 to 40 minutes or until a wooden pick comes out clean.
Pour 1/4 cup of Chambord over each layer of cake. Cool.
When cake is cooled completely, slice one layer in half horizontally. Place
one layer on cake plate and spread 1/2 of raspberry preserves. Place next layer
on top and spread 1/3 to 1/2 of one can of frosting . Repeat with remaining
cake layer. Frost top and sides of cake with remaining frosting. Decorate with
chocolate and white chocolate curls.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |