Yellow Raspberry Fudge Cake

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My dad Wayne's most- requested birthday cake - 2 layers of raspberry jam and one layer of fudge frosting between yellow cake layers. 
1 pkg yellow cake mix
Large jar Raspberry jam
Fudge Frosting
2 cups sugar
10 Tbsp butter
1 12-oz bag semisweet chocolate chips
2/3 cup milk
1. Bake yellow cake according to package directions (with eggs, water, and oil) in 2 8" round cake pans.  Cool 10 minutes on wire rack, then remove from pans and cool completely.
2. Cut each cake layer in half, so you have 4 thinner layers instead of 2 thicker ones.
3. Combine sugar, butter and milk in saucepan; bring to a boil.  Boil one minute.  Remove from heat and add chocolate chips; stir until chips are melted and frosting is smooth. 
4. Place saucepan that frosting is in in a bowl full of ice water.  Stir occasionally until frosting is thick, and of spreading consistancy.
5. Place one cake layer on serving plate.  Spread one half of raspberry jam on layer.  Top with second cake layer; spread with fudge frosting.  Top with third cake layer; spread with remaining raspberry jam.  Top with final cake layer.  Frost top and sides of assembled cake with remaining fudge frosting.
Serves:  12 - 16
Meal   DinnerDish   Dessert
Cooking Method   BakedPrep Time   15 to 30 minutes

Carolyn Beck

Member since Jun 2008

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