Here’s a way to take a simple cake mix and make it look spectacular! The filling and frosting are really quite easy to make so there’s no reason to shy away from this dessert.

  • Total Time
    Prep: 30 min. Cook: 20 min. + cooling
  • Makes
    16 servings

Ingredients

  • 2 packages chocolate cake mix
  • FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup sour cream
  • 4-1/2 cups confectioners’ sugar
  • RASPBERRY FILLING:
  • 1/2 cup heavy whipping cream
  • 1/4 cup red raspberry preserves
  • 1-1/2 teaspoons sugar
  • 1 teaspoon raspberry liqueur
  • DECORATIONS:
  • 2 ounces white baking chocolate, chopped
  • Chocolate curls and fresh raspberries

Directions

  • Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans.
  • For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sour cream. Gradually beat in confectioners’ sugar until smooth.
  • For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form.
  • Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting.
  • Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.
Tips: The drizzle for this recipe was tested with Ghirardelli white chocolate.