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Raspberry Truffle Cake
1 Betty Crocker Chocolate Fudge Butter recipe cake mix
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 for 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.
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