raspberry chocolate fudge red velvet cake
Raspberry Chocolate Fudge Red Velvet Cake Make this in a 9-inch two-layer heart cake baking pan for Valentine's Day! 1 (18.25 ounce) box red velvet cake mix 1 (3.9 ounce) box insta...
Ingredients
- 1(18.25 ounce) box red velvet cake mix
- 1(3.9 ounce) box instant chocolate fudge
- 11/4 cups water
- 1/2cupcrème de cocoa or raspberry liqueur or brandy
- 1/2cupcooking oil
- 4jumbo or extra large eggs (at room temperature)
- 1(12 ounce) jar seedless raspberry jam
Directions
- 1
Raspberry Chocolate Fudge Red Velvet Cake Make this in a 9-inch two-layer heart cake baking pan for Valentine's Day! 1 (18.25 ounce) box red
- 2
Grease and flour a 10-inch Bundt or tube pan or wax paper-line two greased 9-inch heart-shape layer pans
- 3
In a large bowl, combine cake mix, pudding mix, water, crème de cocoa or raspberry liqueur or brandy, and oil
- 4
add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary
- 5
Fold in pecans
- 6
Spoon into prepared pan(s)
- 7
Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a cake tester inserted into the cake layers
- 8
Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake