Pampered Chef Recipes

Raspberry Truffle Cake

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Yield: 12 servings or 24 sample servings

Ingredients

  • 1 (18.25 ounce) box devil's food cake mix*
  • 1 small box raspberry gelatin
  • 8 ounces cream cheese
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1/2 cup semisweet chocolate morsels
  • 1 (8 ounce) container frozen whipped topping, thawed, divided
  • 1/4 cup almonds, chopped
  • 1/2 pint fresh raspberries (optional)

Instructions

  1. Lightly spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer or brush with vegetable oil using Pastry Brush.
  2. Combine cake mix and gelatin in Classic Batter Bowl; blend well using Stainless Steel Whisk and set aside.
  3. In Small Batter Bowl, microwave cream cheese on HIGH 1 minute or until softened; whisk until smooth. Add eggs and sour cream; whisk until smooth. Add cream cheese mixture to cake mix; mix until smooth using Mix 'N Scraper. Spoon batter into pan, spreading evenly.
  4. Microwave cake on HIGH 11 to 14 minutes or until Cake Tester inserted in center comes out clean. (Cake will be slightly moist on top near center.) Remove to Nonstick Cooling Rack; let stand 10 minutes. Loosen cake from sides of Pan; invert onto serving plate.
  5. Place chocolate morsels and half of the whipped topping in Small Micro-Cooker. Microwave on HIGH 15 to 30 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Garnish cake with remaining whipped topping using Easy Accent Decorator.
  6. Chop almonds using Food Chopper; sprinkle over cake. Garnish with fresh raspberries, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.

To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag. Twist top of bag to seal and secure with a Twixit! Clip. Using Paring Knife, cut a small piece off the corner of the bag to allow the glaze to run through.

Nutrition

Per serving: Calories 440, Total Fat 24g, Saturated Fat 13g, Cholesterol 115mg, Carbohydrate 48g, Protein 7g, Sodium 470mg, Fiber 1g

Attribution

Recipe credit: Pampered Chef


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