This cake was made by Lynda in celebration of Maura’s birthday and we presented it as a surprise to Maura during our big “Scrap”Yard Sale a few weeks ago. Lynda sent the recipe to me for posting as it was highly requested by everyone who was lucky enough to have a piece of this delicious cake! Thanks Lynda!

Ever-So-Moist Chocolate Raspberry Cake

Here is the recipe.

Ever-So-Moist Chocolate Cake with Chocolate Sour Cream Frosting & Raspberries

1 package devil’s food cake mix with pudding
1 cup sour cream (I used reduced fat)
¾ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla

Preheat oven to 350. Grease and flour 2- 9” cake pans. Place cake mix, sour cream, water, oil, eggs & vanilla in mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape down sides of bowl. Increase speed to medium and beat for 2 minutes. The batter should look well combined. Divide batter between the 2 pans and bake for 28 to 32 minutes. They will spring back when lightly touched with your finger. Cool for 10 minutes on a rack. Remove from pans and cool completely.

Chocolate Sour Cream Frosting

1 stick butter, melted.
2/3 cup unsweetened cocoa powder
3 cups confectioner’s sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla

Place melted butter in large mixing bowl and add cocoa powder. Whisk until smooth. Add the confectioner’s sugar alternating with the sour cream, blending on low speed for 1 to 1 1/2minutes, or until incorporated. Stop the mixer and add vanilla. Increase mixer to medium and beat until fluffy, 1 minute.

Place one cake layer on platter and spread with a thin layer of frosting. Spread ¼ cup seedless raspberry jam on top of frosting. (Leave about 1 inch from the edge) Top with second cake layer and finish frosting top and sides of cake. Decorate with fresh raspberries and dark chocolate shavings.

This recipe is from the Cake Doctor. I added the raspberry jam and the raspberries.

Maura's Birthday at the "Scrap" Yard Sale at captured Moments

Enjoy!!

Tara