Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package chocolate fudge cake mix

  2. 1 teaspoon vanilla extract

  3. 1/4 cup currant jelly

  4. 3/4 cup whipping cream

  5. 3 (1 ounce) squares semisweet chocolate, chopped

  6. 1 (16 ounce) can vanilla frosting

  7. 1 (8 ounce) carton frozen whipped topping, thawed

  8. 2 pints fresh raspberries

Instructions Jump to Ingredients ↑

  1. Grease and flour two 9-in. heart-shaped or round baking pans. Prepare cake mix according to package directions; stir in vanilla. Pour into prepared pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.

  2. While cakes are still warm, poke several holes in cakes with a wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.

  3. In a mixing bowl, beat frosting until fluffy; fold in whipped topping. Place one cake on a serving plate; spread with frosting. Top with second cake; spread remaining frosting over top and sides. Garnish with raspberries. Refrigerate for 2 hours before cutting.


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