Chocolate Raspberry Cake Recipe
Servings: 10
Ingredients
- 1 pkt Chocolate cake mix *
- 12 ounce Semisweet chocolate chips
- 1/4 c. Chambord
- 1/2 c. Seedless raspberry jam
- 8 ounce Lowfat sour cream
- 2 Tbsp. Minced pecans, toasted
Directions
- * Butter recipe chocolate cake with pudding - Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350 F for 25-30 min. Cold in pans on wire rack 10 min. Remove from pans and cold completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Heat remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in lowfat sour cream.
- Spread on top and sides of cake, sprinkle top with toasted pecans Refrigerateat least 2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 10 servings | |
| Calories 500 | |
| Calories from Fat 207 | 41% |
| Total Fat 23.27g | 29% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 482mg | 20% |
| Potassium 347mg | 10% |
| Total Carbs 70.23g | 19% |
| Dietary Fiber 2.7g | 9% |
| Sugars 46.17g | 31% |
| Protein 6.29g | 10% |
