Divine Chocolate Raspberry Sour Cream Cake
Prep Time:
90 Minutes
Total Time:
3 Hours
Serves:
12
Ingredients
-
1 package Devil's Food cake mix
-
1/4 cup water
-
1/3 cup vegetable oil
-
4 large eggs
-
2 cups Daisy Brand Sour Cream
divided usage
-
1 tub cream cheese frosting
divided usage
-
1/2 cup seedless raspberry jam
-
2 tub classic chocolate frosting
-
1 container fresh raspberries
(optional)
Directions
Preheat oven to 350 degrees. Grease and flour two 8-inch round pans. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions. To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining cake layer. Frost the top and sides of cake with chocolate frosting. To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in a small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tablespoons of sauce in center and fresh raspberries. Place 2 tablespoons sauce on center of each serving plate and top with a slice of cake. Garnish with fresh raspberries if desired. *For a different twist, try other seedless jams such as cherry, strawberry or blackberry.