Chambord Chocolate Raspberry Cake
Chambord Chocolate Raspberry Cake recipe
Yield
24 servingsPrep
15 minCook
½ hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, chocolate
|
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 59 | ml |
chambord
|
* |
| 118 | ml |
raspberry jam
seedless |
*
|
| 231.2 | ml/g |
sour cream
|
|
| 3E+1 | ml |
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.
