I wanted to bake a cake, but I didn’t want to take the time to make it from scratch. But I still wanted to feel like I was eating something a little more special than a cake from a box.
I ended up taking my chocolate cake mix and turning it into a two layer raspberry filled chocolate cake.
The steps were pretty simple. Follow the instructions to make the batter. Bake and let completely cool. Once cooled you can cut the cake in half to make the two layers.
As for the filling, it was also pretty straight forward. I found the raspberry filling in the baking aisle, next to the other fillings you typically use for pie; such as apple and pumpkin. All I really had to do was spread it on the bottom layer to the thickness I wanted. (I had a small can of the filling and used just about all of it). Then it was just a matter of laying the top layer back on with out it falling apart.
All that was left was the decorating. It was just a simple application of butter cream frosting topped with some fresh raspberries for presentation purposes.
It turned out as expected. It’s one of the more moist cakes I’ve made to date. Plus who passes on the combination of chocolate and raspberries, am I right?