Blackberry Raspberry Truffle Dessert Recipes

BLACKBERRY-RASPBERRY TRUFFLE DESSERT

Steps:

• Preheat oven to 350°F.
• Butter 3 (9") parchment or wax paper-lined round cake pans.
• Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended.
• Pour batter evenly into prepared pans.
• Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean.
• Cool cake in pans on wire racks for 15 minutes.
• Remove from pans and remove paper.
• Cool completely on wire racks.
• Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.
• Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken.
• Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts.
• Brush tops of cake layers with jam mixture.
• Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form.
• DO NOT OVERBEAT!
• Place 1 layer, glazed side up, on cake platter.
• Spread with half of the chocolate mixture.
• Top with another cake layer, glazed side down; spread with remaining chocolate mixture.
• Top with remaining cake layer, glazed side down.
• Secure layers by inserting wooden skewers from the top layer down through the other two layers.
• Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
• Add whipped topping and vanilla, beating until smooth.
• Working quickly, frost top and sides of cake with cream cheese mixture.
• Press pecans around sides of cake.
• Garnish, if desired.
• NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.

RASPBERRY TRIFLE

Steps:

• Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

RASPBERRY WHIPPED CREAM TRUFFLE CAKE

Steps:

• For Glaze:
• Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
• For cake:
• Preheat oven to 350°F.
• Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
• For filling:
• Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
• Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
• Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.

RASPBERRY TRIFLE

Steps:

• Cut cake into 1 inch cubes.
• Prepare pudding according to directions on package.
• Fold half of the Cool Whip into the pudding.
• Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
• Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
• Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
• Top with remaining cake cubes and whipped topping.
• Cover and refrigerate at least 3 hours.
• Sprinkle with almonds before serving.
• *Youmay have a variation of this using omit raspberry preserves and raspberries.
• add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.