This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.
Yield: Makes 12 to 16 servings
Ingredients
* Double-layer chocolate cake
* 1 cup raspberry jam
* 3 tablespoons raspbery-flavored liqueur, such as Chambord
* Foolproof buttercream
* Rinsed fresh raspberries (about 6 oz. total)
Preparation
* Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.
Source :Sunset
JUNE 2003
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