Tuesday, February 3, 2009
I had this cake served to me at an Enrichment night for women. It was such a lovely cake and I was instantly in love with the chocolate, cream, and raspberry combination. I just had to have the recipe! Now I can make this cake and it tastes just as divine as I remember, but I have to confess that me + cakes=disaster. This is an example of how pretty it could look if someone like my friend Denise were making it. At the bottom you'll find my pathetic version.
1 pkg. Duncan Hines dark fudge chocolate cake mix
1/2 cup sour cream
3-oz. cream cheese, softened
1 pkg. (3.4-oz) instant pudding, white chocolate or vanilla
1 pkg. (8-oz) Cool Whip, thawed
1 pkg. (12-oz) fresh raspberries (we used frozen, but fresh definitely would've been better)
garnishes: powdered sugar, chocolate curls, fresh raspberries
Make cake as directed on box, except substitute 1 cup of the water with 1/2 cup sour cream. Bake in 2-10" pans or 3-8" round pans. Cool for 10 minutes, then remove from pans.
Beat cream cheese until fluffy. Combine milk and pudding and add to cream cheese mix. Fold in Cool Whip and frozen berries. Layer cake and refrigerate. Garnish right before serving.
(Hehe. I know it's pathetic. Please don't laugh.)