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Chocolate Raspberry Sour Cream Cake




Source of Recipe


1 Comfort Foods


List of Ingredients




1 pkg. Ducan Hines Devil's food cake mix
1/4 C. water
1/3 C. vegetable oil
4 large eggs
2 C. sour cream, divided
1 tub Duncan Hines creamy home-style cream cheese frosting, divided
1/2 C. seedless red raspberry jam
2 tubs Duncan Hines creamy home-style chocolate frosting
fresh raspberries (optional)



Recipe



Preheat oven to 350°F.
Grease and flour two 8 inch round pans. Blend cake mix, water, oil,
eggs, and 1 C. sour cream in large bowl. Beat at low speed until
moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour
into pans. Bake and cool cake according to pkg. directions.

To assemble:
Place 1 cake layer on serving platter. Spread 3/4 C. cream cheese
frosting on top of layer. Spread jam on top of cream cheese frosting.
Top with remaining layer. Frost top and sides of cake with chocolate
frosting.

To Prepare Sauce:
Blend remaining cream cheese frosting and 1 C. sour cream in a small
bowl until smooth and creamy. Garnish top of frosted cake with 2-3 T. of
sauce in center and fresh raspberries. Place 2 T. sauce on center of
each serving plate and top with a slice of cake. Garnish with fresh
raspberries, if desired. Makes 12 servings.

(can also use other seedless jams like: Cherry, Strawberry or Blackberry)