Chocolate cake with raspberry cream filling with chocolate ganache icing

Cake Ingredients:
 
Two boxes of Duncan Hines devil's food cake mix
Five (5) eggs
3/4 cup of oil
1 cup water
1/2 cup sour cream
 
Cool cake completely. 
Slice each layer into two circles with a large bread knife.
 
Raspberry filling:
 
One stick of butter softened
1 (10 oz.) seedless raspberry preserves Mix well then add 4 cups of powdered sugar
 
Divide filling into five servings and spread between each layer.
Freeze cake for one hour prior to icing.
 
Chocolate Ganache Frosting:

Heat 1 cup of heavy whipping cream
Stir in 12 ounces of semi sweet chocolate morsels Add 2 tablespoons of light corn syrup
Mix well and cool before pouring over cake.
 
Lulu's Tea Room is located at 3703 W Beaver Creek Drive in Powell, lulustearoom.com,  (865) 947-5858
 

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