Cake Re-Take!

May 14, 2009

I tried a new version of the Strawberry Cake I talked about (& gave recipe for) in my March 7th post.  This time, I replaced everything strawberry with raspberry and iced it in chocolate.  It turned out even better than I imagined!

Raspberry Chocolate Cake

Ingredients:  1 package Duncan Hines yellow cake mix, 1 package raspberry jello, 1/2 cup vegetable oil, 1/2 cup water, 4 eggs, 2 tablespoons flour, 1 – 14 oz. package frozen raspberries (or fresh).  Mix all except raspberries until blended & then fold in raspberries & pour into three greased & floured cake pans.  Bake at 350 degrees for about 30 minutes.

Icing: Mix 1 stick softened butter, 1 large 8 oz. package softened cream cheese, 3 cups 100% cocoa powder & 2 & 1/2 cups confectioner’s sugar.  Ice cooled cake & devour!

One comment

  1. Hmm is anyone else experiencing problems with the pictures on this blog loading?
    I’m trying to find out if its a problem on my end or if it’s the blog.
    Any responses would be greatly appreciated.

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