Duncan Hines Divine Chocolate Raspberry Sour Cream Cake Recipes

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.

DIVINE CHOCOLATE CAKE

Steps:

• Preheat the oven to 180 C(375 F).
• Melt dark chocolate and butter over low heat.
• In a large bowl, mix the eggs and the sugar . Then add the chocolate mix.
• Add the flour and mix together.
• Grease and flour one 9 inch round pan.
• Pour the mix into the prepared pan, and bake for 20 to 30 minutes.
• For the frosting, melt dark chocolate ,butter and maple syrup in a small pan.
• Pour over the cooled cake and put it in the fridge.

DEEP CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 300°F Line bottoms of two 9 inch cake pans with waxed paper.
• To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
• In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
• In another bowl, beat egg whites until foamy. Gradually beat in ½ cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
• Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
• To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
• To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.