A chocolate lover's delight
This is the result of some experimentation that turned out well. Brands suggested may be substituted with similar products. If you do not want the liquor, use the amount of water in the cake mix directions. May use small heart shaped pans or full size cake pans. See note
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A chocolate lover's delight
This is the result of some experimentation that turned out well. Brands suggested may be substituted with similar products. If you do not want the liquor, use the amount of water in the cake mix directions. May use small heart shaped pans or full size cake pans. See note
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Ingredients
- 1 box Red Velvet cake mix , eggs, oil and water (less 1/4 C of water per directions for the mix)
- 1/2 jar Polander All Fruit seedless raspberry spread
- 1 4 oz Ghiradelli white chocolate bar
- 1/2 C Flour
- 1/4 C Chambord Liquor
- Cream cheese or which chocolate almond ready made frosting
- Garnish as desired
Servings:
Instructions
- Place cake mix in mixing bowl.
- Add eggs, oil and reduced amount of water
- Add liquor and gently mix.
- Add flour
- Break up chocolate bar and melt just until chocolate can be stirred (in microwave)
- Add fruit spread to the chocolate and fold mixture into cake batter.
- Put in greased and floured pans.
- Bake as directed. It may take 5 - 10 minutes longer. When done cake should separate from the sides of the pan.
- Cool completely before frosting.
Recipe Notes
If you want a large single layer heart shaped cake, use a square pan and a round pan of the same width. When cooled, cut the round cake layer in half (across so that you have half moons). Place a moon with cut side toward flat side of the square layer to form each lobe of the heart and ice.
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