requested by John

Raspberry-Chocolate Frosting

1 10-ounce package frozen red raspberries in syrup, thawed
1 envelope unflavored gelatin
1 12-ounce package semisweet chocolate pieces (2 cups)
1-1/2 cups whipping cream
1 teaspoon vanilla

  1. Press undrained raspberries through a sieve; discard seeds. (You should have about 1 cup puree.) Combine the puree and gelatin in a small saucepan; let stand 5 minutes. Cook and stir over medium-low heat until gelatin is dissolved; set aside.
  2. Meanwhile, combine the chocolate pieces, whipping cream, and vanilla in a heavy medium saucepan. Cook and stir over low heat until chocolate pieces are melted. Whisk smooth. Stir in raspberry mixture; heat and stir until smooth.
    Transfer to a large mixing bowl. Cover and refrigerate about 3 hours or until thoroughly chilled, stirring occasionally. Beat with an electric mixer just until fluffy. Makes about 3-1/2 cups (enough to fill and frost a four-layer cake).

Chocolate Raspberry Cake

1 box devil’s food cake mix
1 can (21 oz.) rasperry pie filling
2 large eggs
1 t. pure almond extract
1 pkg frosting

  1. Preheat oven to 350¿. Lightly grease a 13x9-inch baking pan.

  2. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Increase speed to medium and beat for 2 minutes longer. Batter should be thick and well blended. Pour batter into prepared pan, smoothing the top with a spatula.

  3. Bake at 350¿ for 30-35 minutes. Remove pan from oven and place on wire rack to cool. Frost, if desired


4 whole eggs
1 c. sugar
1 c. flour
1/2 c. firmly packed cocoa
1/4 c. butter, melted and cooled

Preheat oven to 350 degrees. In mixing bowl, beat together egg yolks, whole eggs, and sugar to produce mixture that is pale yellow and thick. Sift flour and cocoa; stir into egg mixture. Fold in melted butter. Spread batter into buttered, floured 9 inch round cake pan. Bake 30 minutes until cake is slightly resistant to gentle pressure. Remove cake from pan and cool. Split into 3 layers.

1 1/2 pts. whipped cream
1/4 c. or more of chocolate raspberry liqueur

(Combine whipped cream with 1/4 cup liqueur and set aside.) 3 tbsp. chocolate raspberry liqueur 1 c. simple sugar syrup 2 pts. fresh raspberries (doesn’t work well with frozen)
Brush bottom and middle layers with simple sugar and remaining liqueur. Spread raspberry preserves on bottom and middle layers. Reassemble layers with alternate layers of whipped cream and fresh raspberries, reserving 1/4 of cream mixture for frosting and decorating.

more to follow in post…


1/2 c. butter
3 oz. unsweetened chocolate
1/2 c. chopped pecans or walnuts
2 lg. eggs
1 tsp. vanilla
2/3 c. all-purpose flour
2 1/2 c. raspberries, rinsed & drained dry
Powdered sugar

In a 2 to 3 quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes. Remove from heat and mix in gradually sugar, pecans, eggs and vanilla. Add flour and stir to mix well.
Spread batter in a buttered, floured 9-inch cake pan with a removable rim. Next to rim, distribute 1 cup berries in a band about 2 inches wide; gently press fruit into batter. Bake at 350 degrees over until top, at outside edges, cracks and feels firm to touch, 45 to 50 minutes. Let cool in pan on a rack. Remove rim and set brownie on a plate. Dust with powdered sugar and mound remaining berries in center. Cut into wedges. Preparation time: approximately 1 hour. Serves: 12.


1 pkg. dark chocolate cake mix
1/2 c. sour cream
1 c. water
1/3 c. oil
3 c. whipping cream
3 eggs
3 tbsp. powdered sugar
1/3 c. raspberry preserves
2 c. fresh raspberries
3 tbsp. raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9 inch pans. In large bowl, mix cake mix, sour cream, water, oil, eggs at low speed, until moistened, then 2 minutes on high. Pour batter into pans. Bake 25-35 minutes. Cool 15 minutes. Remove from pans and cool completely.
In large bowl, whip cream until soft peak forms. Add powdered sugar. Beat until stiff.
In medium bowl, mix 1 cup raspberries and 1/2 cup raspberry preserves. Fold in 2 cups of whipped cream.
In small saucepan, heat 3 tablespoons preserves until softened. Let cool. Split each layer into 2. Alternate cake layers with cream mixture. Spread top and sides with remaining whipped cream. Arrange raspberries on top of cake. Pour melted preserves over them. Refrigerate.

The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.

For frosting
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounces)
1/2 cup heavy cream

For cake batter
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3? ounces)
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Garnish: raspberries

Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.

Make frosting:
Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

Make cake batter:
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.

Serve cake garnished with raspberries.

Serves 6 generously

Chocolate Raspberry Sour Cream Cake

1 pkg. (2-layer size) devil’s food cake mix
1/4 cup water
1/3 cup vegetable oil
4 large eggs
2 cups sour cream, divided usage
1 tub cream cheese frosting, divided usage
1/2 cup seedless red raspberry jam
2 tubs chocolate frosting
Fresh raspberries, optional

Preheat oven to 350° F. Grease and flour two 8-inch round pans. Blend cake mix, water, oil, eggs and 1 cup 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 package directions.

To assemble, place 1 cake layer on serving platter. Spread 3/4 cup 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 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp. of sauce in center and fresh raspberries. Place 2 tbsp. sauce on center of each serving plate, and top with a slice of cake. Garnish with fresh raspberries if desired.

Makes 12 servings.

Chocolate- Raspberry Cheese Cake Desert

Serves: 24

1 package chocolate cake mix
1/2 cup margarine – softened
16 ounces cream cheese – softened
2/3 cup red raspberry yogurt
1 tub chocolate ready to spread frosting
3 eggs
1 1/2 cups raspberry pie filling or topping

Heat oven to 325F. Beat cake mix and margarine in large bowl on low speed until crumbly; reserve 1 cup. Press remaining mix in bottom of ungreased 13x9x2 pan. Beat cream cheese, yogurt and frosting on med. speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with remaining crumb mix. Bake 45 minutes or until center is set. Cover and refrigerate at least 2 hours. serve with pie filling. Refrigerate any remaining dessert.

Thanks. this is fun. I’ll let you know how it turns out.

Good luck with your baking!!