Chocolate Raspberry Sour Cream Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box devil's food cake mix*
• 1/4 cup water
• 1/3 cup vegetable oil
• 4 large eggs
• 2 cups sour cream, divided usage
• 1 container cream cheese frosting, divided usage
• 1/2 cup seedless red raspberry jam
• 2 containers chocolate frosting
• Fresh raspberries (optional)

Instructions

1. Heat oven to 350 degrees F. Grease and flour** two 8-inch round pans.
2. 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.
3. Pour into pans.
4. Bake and cool cake according to package directions.
5. 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.
6. Top with remaining layer. Frost top and sides of cake with chocolate frosting.
7. To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy.
8. Garnish top of frosted cake with 2-3 tablespoons of sauce in center and fresh raspberries.
9. Place 2 tablespoons sauce on center of each serving plate, and top with a slice of cake.
10. Garnish with fresh raspberries if 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

** For best results, use our Pan Release!