Chocolate Raspberry Or Strawberry Tall Cake Recipes

CHOCOLATE RASPBERRY (OR STRAWBERRY) TALL CAKE

Steps:

• 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.

CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
• Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
• Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
• Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.