Community Pick
Chocolate Raspberry (Or Strawberry) Tall Cake
"You won't believe how easy this cake is to make. When you present it to your guests, I promise you will receive "oohs and aahs". It is beautiful to look at and absolutely scrumptious to eat. My father is not quick to dole out compliments on food, he said this was the best cake he has ever had. When strawberries are in peak season I often substitute them for the raspberries."
photo by shimmerchk
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
12-16
ingredients
- 1 (18 1/4 ounce) package chocolate cake mix (or use your favorite chocolate cake recipe)
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1 (8 ounce) package cream cheese, softened
- 3⁄4 cup milk
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 (8 ounce) carton frozen whipped topping, such as cool whip, thawed
- 2 cups fresh raspberries (or strawberries if desired)
- confectioners' sugar
- of fresh mint (to garnish) (optional)
- additional raspberries (to garnish) (optional)
directions
- Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
- Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a mixing bowl, beat cream cheese until fluffy.
- Combine milk and pudding mix;add to cream cheese and mix well.
- Fold in whipped topping and raspberries.
- Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
- Place one cake layer on a serving plate.
- Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
- Repeat layers.
- Top with remaining cake;dust with confectioner's sugar.
- Mound the reserved filling in the center and arrange raspberries in the middle.
- Garnish with fresh mint on top if desired.
- Store in refrigerator.
- Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
- This is because the strawberries will"bleed" into the filling and become mushy.
- It will still taste great, it will just look a bit unattractive.
Questions & Replies
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Reviews
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I'm pretty sure it would have been comical to watch me try to put this cake together. I had one layer split in half and then fall, I didn't get enough filling on the bottom layer (and that was the one that fell) so it was short and lopsided, my cat snuck up and put a paw print in the top layer and, of course, I was covered in powdered sugar by the end of everything. Other than my self-imposed misadventures this was great!! Everybody loved it and, all things considered, it was really pretty!! **Edit** I made this for my graduation and ended up making one as written and one lemon blueberry cake as well. Substituted lemon cake mix, lemon pudding, and blueberries. Both went over great! Thanks again!! -
This was a super yummy cake, and cut so nicely!! I couldn't get mine to look as pretty as the pictures but the taste made up for that:) Used raspberries:) -
The kids and I made this for Mother's day. Everyone loved the taste, it was very easy to make and looked great too! I didn't have any frozen whipped topping so used 1 cup of heavy whipping cream and added some sugar and vanilla. It worked great. -
This cake is very easy to make although it does take some planning. I used strawberries in mine and I cut them up to approx. the same size as a raspberry and I let them drain on paper towels for a few minutes. I didn't have any problems with the color bleeding into the filling this way. The flavor is great and DH and I yummed our way through our pieces. What a great cake for a special occasion. Thanks for posting a keeper!
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This cake was easy and beautiful. My son and daughter-in-law ask if the cake was real. To attest to the taste, my 21 month old grandaughter ate 3 pieces and kept saying good!, more!
see 32 more reviews
Tweaks
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Im gonna tell you right now, this cake is awesome! The oohs and ahhs you will get over how amazing the cake looks, are second only to how great it tastes! The only change I made, was to add Kaluah to the cake mix in place of the water (which I routinely do when making brownies as well) - I love the extra little omph it gives. Thank you so much for a recipe that I know I will be making many, many more times. -
Wow, was this a big hit at our Fathers Day Dinner. I used sugar free white chocolate pudding instead of vanilla and strawberries...looked great but more importantly it tasted wonderful...
RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
