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Chambord Chocolate Raspberry Cake

 

Chambord Chocolate Raspberry Cake recipe
116

Yield

24

servings

Prep

15

min

Cook

½

hrs

Ready

hrs

 

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.

 

* not incl. in nutrient facts

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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?

 

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