Raspberry Chocolate Fudge Red Velvet Cake Recipe
Ingredients:
- 1 (18.25 ounce) box red velvet cake mix
- 1 (3.9 ounce) box instant chocolate fudge
- pudding and pie filling mix
- 1 1/4 cups water
- 1/2 cup crème de cocoa or raspberry liqueur or brandy
- 1/2 cup cooking oil
- 4 jumbo or extra large eggs (at room temperature)
- 1 (12 ounce) jar seedless raspberry jam
- Vanilla buttercream frosting, old-fashioned 7-minute
- icing or chocolate fudge frosting
Directions:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan or wax paper-line two greased 9-inch heart-shape layer pans.
- In a large bowl, combine cake mix, pudding mix, water, crème de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Fold in pecans. Spoon into prepared pan(s). Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a cake tester inserted into the cake layers or cake comes out clean.
- Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake.
- Turn out onto wire rack(s) to finish cooling.
- For heart-shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.
- For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners’ red sugar over cake as desired.