Chambord Chocolate Raspberry Cake
Chambord Chocolate Raspberry Cake recipe 116
116
Ingredients
| 1 | package |
cake mix, chocolate
|
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| ¼ | cup |
chambord
|
* |
| ½ | cup |
raspberry jam
seedless |
* |
| 8 | ounces |
sour cream
|
|
| 2 | tablespoons |
pecans
toasted |
Directions
Prepare cake mix according to package directions; stir in ½ chocolate chips.
Spoon batter into 2 greased and floured 9 inch round cake pans.
Bake at 350℉ (180℃). for 25 to 30 minutes. Cool in pans on wire rack 10 minutes.
Remove from pans and cool completely. Brush tops of layers with Chambord.
Place on cake layer on a plate; spread with jam and top with second layer.
Melt remaining chocolate chips over low heat, stirring often.
Remove from heat, gradually stir in sour cream.
Spread on top and sides of cake, sprinkle top with toasted pecans.
Chill at least 2 hours.
Nutrition Facts
Serving Size 42g (1.5 oz)Amount per Serving
Calories 16748% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 4mg
1%
Sodium 186mg
8%
Total Carbohydrate
8g
8%
Dietary Fiber 1g
5%
Sugars g
Protein
4g
Vitamin A 1%
•
Vitamin C 0%
Calcium 5%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
