Duncan Hines Divine Chocolate Raspberry Sour Cream Cake Food

DUNCAN HINES DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 350.
• Grease and flour two 8-inch round cake pans.
• Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes.
• Pour into pans and bake according to package directions.
• To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer of cake. Frost top and sides of cake with chocolate frosting.
• To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp of sauce in center and fresh rasperries. Place 2 tablespoons sauce on center of each serving plate and top with slice of cake. Garnish with fresh raspberries, if desired.

CHOCOLATE RASPBERRY CAKE

Steps:

• Prepare cake mix as directed in 9" round cake pans.
• Prepare mousse mix as directed except use the milk and liqueur for the liquid.
• Split each cake layer in half horizontally with a serrated knife.
• Place bottom of one layer on a cake plate.
• spread with 1/3 cup of the fudge topping.
• Spread 1/2 cup of the mousse over the fudge topping.
• Repeat layers two more times.
• Top with last cake layer.
• Finish frosting the cake with the remaining mousse.
• Cover and chill throughly.
• Garnish with fresh raspberries before serving.

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE

Steps:

• Cake:.
• Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
• Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
• Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
• Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
• NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
• Frosting:.
• Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
• To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
• NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

MOM'S DIVINE COFFEE CAKE

Steps:

• COMBINE nuts with the 1/4 cup sugar and cinnamon; set aside.
• BLEND together flour, baking powder & soda; set aside. Cream butter with the 1 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients and sour cream; beat until well blended (do not overbeat).
• POUR half batter into greased and lightly floured 9 inch square pan;
• Top with half of cinnamon-nut mixture. Cover with remaining batter; top with last of cinnamon-nut mixture.
• Bake at 375° for 30 minutes or until golden brown.

WHITE CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
• Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
• Next, brush glaze over cooled cake.
• Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
• Use a peeler to create the curls by scraping the side of a block of white chocolate.
• Dot the top cake with raspberries and generously sprinkle with white chocolate curls.

RASPBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix according to pkg directions.
• Pour into 2 greased and floured 9" cake pans.
• Divide raspberries over top of cake mix.
• Sprinkle sugar over raspberries.
• Gently pour whipping cream over the top.
• Bake for 25-30 minutes in a 350° oven.
• Let stand for 10 minutes.
• Invert onto serving plates to serve.