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    Raspberry Truffle Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 package (18.25 ounces) devil's food cake mix
    1 package (3 ounces) raspberry gelatin
    1 package (8 ounces) cream cheese
    3 eggs
    1 container (8 ounces) sour cream
    1/2 cup semi-sweet chocolate morsels
    1 container (8 ounces) frozen whipped topping, thawed, divided
    1/4 cup almonds, chopped
    1/2 pint fresh raspberries (optional)


    1. Lightly spray stoneware fluted pan with vegetable oil.

    2. Combine cake mix and gelatin in a bowl; blend well and set aside. In a bowl, microwave cream cheese on HIGH 1 minute or until softened; whisk until smooth. Add eggs and sour cream; whisk until smooth. Add cream cheese mixture to cake mix; mix until smooth. Spoon batter into pan, spreading evenly.

    3. Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean. (Cake will be slightly moist on top near center.) Remove to cooling rack; let stand 10 minutes. Loosen cake from sides of [an; invert onto serving plate.

    4. Place chocolate morsels and half of the whipped topping in small micro-cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth. Drizzle glaze over cake. Garnish cake with remaining whipped topping. Chop almonds; sprinkle over cake. Garnish with fresh raspberries, if desired.

    Yield: 12 servings

    Recipe
 

 

 

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