valentine raspberry chocolate fudge red velvet cake
Valentine Raspberry Chocolate Fudge Red Velvet Cake 1 (18 1.4 ounce) box red velvet cake mix 1 (3.9 ounce) box instant chocolate fudge pudding and pie filling mix 1 1/4 cup water
Ingredients
- 1(18 1.4 ounce) box red velvet cake mix
- 1(3.9 ounce) box instant chocolate fudge pudding and pie fill
- 11/4 cup water
- 1/2cupcrème de cocoa or raspberry liqueur or brandy
- 1/2cupvegetable oil
- 4jumbo or extra-large eggs (at room temperature)
- 1(12 ounce) jar seedless raspberry jam
Directions
- 1
Valentine Raspberry Chocolate Fudge Red Velvet Cake 1 (18 1.4 ounce) box red velvet cake mix 1 (3.9 ounce) box instant chocolate fudge puddi
- 2
In a large bowl, combine cake mix, pudding mix, water, crème de cocoa or raspberry liqueur or brandy and oil
- 3
add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary
- 4
Fold in pecans
- 5
Spoon into two wax paper-lined greased 9-inch wide heart-shaped layer pans or one greased and floured 10-inch Bundt or tube pan
- 6
Bake for 30 to 35 minutes (heart-shape layer pans) or 45 minutes (tube or Bundt pan) or until a cake tester inserted into the cake layers or
- 7
Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake
- 8
Turn out onto wire rack(s) to finish cooling