Print Recipe

Raspberry Truffle Cake



  • 1 Betty Crocker Chocolate Fudge Butter recipe cake mix
  • 3 eggs
  • 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


  1. Heat oven to 350 degrees F.
  2. 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.
  3. Stir in chocolate chips.
  4. Generously oil two 8-inch cake pans.
  5. Divide batter equally between the two pans.
  6. Bake for 35 to 40 minutes or until a wooden pick comes out clean.
  7. Pour 1/4 cup of Chambord over each layer of cake. Cool.
  8. When cake is cooled completely, slice one layer in half horizontally.
  9. Place one layer on cake plate and spread 1/2 of raspberry preserves.
  10. Place next layer on top and spread 1/3 to 1/2 of one can of frosting.
  11. Repeat with remaining cake layer.
  12. Frost top and sides of cake with remaining frosting.
  13. Decorate with chocolate and white chocolate curls.

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