Recipe For Cooking Raspberry Chocolate Fudge Red Velvet Cake

Toaster Oven Cakes :: Cakes with Mixes

Raspberry Chocolate Fudge Red Velvet Cake

Make this in a 9-in. two-layer heart cake baking pan for Valentine\"s Day!

1 (18.25 oz.) box red velvet cake mix
1 (3.9-oz.) box instant chocolate fudge
    pudding and pie filling mix
1 1/4 C. water
1/2 C. crème de cocoa or raspberry liqueur or brandy
1/2 C. cooking oil
4 jumbo or extra lrg. eggs (at room temperature)
1 (12 oz.) jar seedless raspberry jam
Vanilla buttercream frosting,  old-fashioned 7-min.
    icing or chocolate fudge frosting

Preheat oven to 350 degrees F. Grease and flour a 10-in. Bundt or tube pan or wax paper-line two greased 9-in. heart-shape layer pans.

In a lrg. bowl, combine cake mix, pudding mix, water, crème de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at med. speed of an electric mixer for 4 min., scraping down sides of bowl as necessary. Fold in pecans. Spoon into prepared pan(s). Bake for 30 to 35 min. (heart-shaped layer pans) or 45 min. (tube or Bundt pan), or until a cake tester inserted into the cake layers or cake comes out clean.

Let cake or cake layers cool for 10 min. in pan(s), top side up for tube cake and upside down for Bundt cake.

Turn out onto wire rack(s) to finish cooling.

For heart-shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.

For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners’ red sugar over cake as desired.