Raspberry Chocolate Fudge Red Velvet Cake
Raspberry Chocolate Fudge Red Velvet Cake Recipe
Ingredients:
1 (12 ounce) jar seedless raspberry jam
1 (18.25 ounce) box red velvet cake mix
1 (3.9 ounce) box instant chocolate fudge pudding and pie filling mix
1 1/4 cups water
1/2 cup cooking oil
1/2 cup creme de cocoa or raspberry liqueur or brandy
4 jumbo or extra large eggs (at room temperature)
Make this in a 9-inch two-layer heart cake baking pan for Valentine’s Day!
Vanilla buttercream frosting, old-fashioned 7-minute icing or chocolate fudge frosting
Instructions:
Preheat oven to 350 F. A 10-inch bundt pan/tube pan or two 9-inch heart-shape should be greased and floured. Beat (medium speed) the cake mix, the water, the raspberry liqueur, the creme de cocoa, the oil, the eggs for 4 minutes.
Put in the pecans and fold. Pour in the pan(s) and bake for 30-35 minutes (heart-shaped pans) or 45 minutes (tube/bundt pan) or until cake test is done.
Heart-shaped cake: spread raspberry jam over cake layer. Top with second layer. Decorate with frosting of choice.
Tube/ Bundt cake: Decorate with confectioners red sugar over and frost as desired.
Raspberry Chocolate Fudge Red Velvet Cake Recipe