Valentine's Day Recipes
Valentine Raspberry Chocolate Fudge Red Velvet Cake
Ingredients
- 1 (18.25 ounce) box red velvet cake mix*
- 1 (3.9 ounce) box instant chocolate fudge pudding and pie filling mix
- 1 1/4 cup water
- 1/2 cup creme de cocoa or raspberry liqueur or brandy
- 1/2 cup vegetable oil
- 4 jumbo or extra-large eggs (at room temperature)
- 1 (12 ounce) jar seedless raspberry jam
- Vanilla Buttercream Frosting, Old-fashioned 7-Minute Icing or Chocolate Fudge Frosting
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, combine cake mix, pudding mix, water, creme de cocoa or raspberry liqueur or brandy and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Fold in pecans. Spoon into two wax paper-lined greased 9-inch wide heart-shaped layer pans or one greased and floured 10-inch Bundt or tube pan.
- Bake for 30 to 35 minutes (heart-shape layer pans) or 45 minutes (tube or Bundt pan) or until a cake tester inserted into the cake layers or cake comes out clean.
- Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake.
- Turn out onto wire rack(s) to finish cooling.
- For heart-shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.
- For tube or Bundt, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners' red sugar over cake as desired.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.