Chocolate and Raspberry Layer Cake

 

Recipe Time

Cook Time: 23 Minutes

Prep Time: 9 Minutes
Other: 8 Hours, 10 Minutes

Nutritional Information

Amount per serving

• Calories: 235
• Fat: 4.3g
• Saturated fat: 1.6g
• Protein: 3.2g
• Carbohydrate: 46.6g
• Cholesterol: 40mg
• Iron: 1.1mg
• Sodium: 248mg
• Calories from fat: 16%
• Fiber: 0.6g
• Calcium: 41mg

Ingredients

• Cooking spray
• 3 tablespoons unsweetened cocoa
• 1 (19.5-ounce) package chocolate fudge cake mix
• 1 1/4 cups water
• 2 (2.5-ounce) jars prune baby food
• 3 large eggs
• 1 (10-ounce) jar seedless raspberry preserves
• 1 tablespoon Chambord liqueur (raspberry-flavored liqueur) or water
• 2 tablespoons powdered sugar
• Raspberries (optional)

Preparation

1. Preheat oven to 350°.
2. Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Coat parchment paper with cooking spray; dust with cocoa.
3. Combine cake mix, water, baby food, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes. Spread cake batter into prepared pan.
4. Bake at 350° for 23 minutes or until cake springs back when touched lightly in center. Cool cake in pan 10 minutes. Loosen cake from sides of pan, and invert onto a wire rack. Remove parchment paper. Cool completely. Cut cake crosswise into 3 equal pieces to create 3 rectangular cake layers.
5. Combine preserves and liqueur in a small bowl; stir until smooth.
6. Place 1 cake layer on a cake platter; spread with half of raspberry mixture, leaving a 1/2-inch border. Repeat procedure with second cake layer and raspberry mixture. Top with third cake layer. Cover and chill 8 hours. Sift powdered sugar evenly over cake before serving.
7. To slice the finished cake into triangles, slice cake lengthwise down the center. Cut widthwise into 4 equal squares and cut each square diagonally. Garnish with raspberries, if desired.                                

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