Mocha Raspberry Decadence Cake

A Birthday Party that´s all Grown Up

If you´re getting better with age, so should your birthday parties! A fabulous chocolate cake, the most popular cake flavor in America*, sets the stage for a sophisticated celebration.

Mocha Raspberry Decadence, is a very grown-up combination of mocha-frosted chocolate cake and—surprise—when you cut into it, a creamy, raspberry center. A garnish of fresh raspberries completes the perfect presentation, guaranteeing to please the eye and the palate.

This elegant cake will make any birthday celebration special. It´s equally at home with coffee, espresso or sparkling wine. And, believe it or not, thanks to the use of quality convenience ingredients, the cake is super simple to prepare even for a novice baker. Watch our online video.

Tools:

Ingredients:

  • 1 pkg (18.25 ounces) Vanilla Whipped Icing Mix
  • devil's food cake mix
  • water
  • oil
  • eggs
  • 1 pkg (10 ounces) frozen raspberries in syrup thawed and drained
  • 2 tablespoons raspberry liqueur almond liqueur
  • 1 container (8 ounces) Frozen whipped topping thawed
  • 1 1/2 tablespoons instant coffee powder
  • 2 tablespoons water hot
  • ice water

Makes: cake serves 8 - 10


instructions

*If preferred, substitute 2 tablespoons raspberry syrup from frozen raspberries for liqueur.

Preheat oven to 350°F. Spray pans with vegetable pan spray.

Prepare chocolate cake according to package instructions using water, oil and eggs. Divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.

In medium bowl, combine raspberries and liqueur; gently fold in whipped topping. Spoon into cavities of both cooled cakes. Assemble cake by inverting top layer onto bottom layer.

In 1-cup glass measuring cup, combine coffee powder and hot water; stir until coffee is completely dissolved. Add enough ice water to make 1 cup. In large bowl, place dissolved coffee and whipped icing mix. Beat with electric mixer on low speed 1 minute; scrape bowl sides. Beat at medium speed of mixer 4-6 minutes, or until stiff, but fluffy. Ice cake with coffee icing. Refrigerate until ready to serve.