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Fudgy Chocolate-Raspberry Cake

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“From Gooseberry Patch Come On Over.”
READY IN:
1hr 55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the cake: In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla, and sour cream; beat batter using an electric mixer for 2 minutes.
  2. Stir in chocolate chips.
  3. Divide batter evenly between 3 buttered 8" round cake pans.
  4. Bake in a 350° oven for 25 minutes or until ceters test done.
  5. Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
  6. To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
  7. Immediately stir in chocolate chips; stir until melted.
  8. Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
  9. To assemble cake: place one layer on a serving platter and frost; add second layer and frost; repeat with third layer, frosting top and sides of cake.

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