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Fresh Raspberry Chocolate Chip Cake

June 6, 2010

Photo by Gerik

Store bought cake mixes are a wonderful invention. It makes our lives much easier when a cake can be baked at a moment’s notice. Just a box and a few ingredients is all it requires, according to the box.  Betty Crocker, we love you!

But I have a problem with cake mixes! As easy they seem to be, the texture is too light and airy. Most homemade cakes have substance, texture and moisture in them. That is the cake I love to sink my teeth into, not the airy stuff.

Photo by Gerik

This raspberry cake starts with a cake mix and with just a few additions or substitutions the homemade taste and texture emerges. I’ve long given up on thinking I could ruin the mix and happily I add and adjust to achieve what I think is a yummy cake. Using this recipe, you can make a fresh blueberry, or blackberry, or . . . you get the picture!  I’ve even made a mango cake.

Oh, and yes, it works on chocolate cake mixes too. All the mix needs is a healthy spoonful (1/2 cup) of sour cream to the rest of the ingredients listed on the box to add the density needed to stand up to frosting . But a word to the wise, always crumb coat a chocolate cake, it makes frosting much easier.

Happy Baking!

Fresh Raspberry Chocolate Chip Cake

1 box Strawberry Cake Mix

1/3 cup fresh or frozen smushed raspberries (sugared) with juice, pureed, don’t worry about the seeds

1/2 c. sour cream

1/2 c. water

1/3 c. oil

3 eggs

1/2 cup mini chocolate chips

A drop or two of food coloring can adjust the color of the cake to your liking.  A drop of blue will add a purple tinge suggesting that the cake is a black raspberry cake.

Mix the cake together using the ingredients above but the mixing instructions on the box.  Mix in the chocolate chips.  Divide the batter into 3 paper lined 8-inch cake pans.

Bake 350 degrees, usually the amount of time listed on the cake mix.  Do test for doneness.

Frost cake with cream cheese frosting.

Photo by Gerik

This cake serves 48 people.  I used 3 boxes of cake mix and baked it in 3 12-inch layers.

To frost and decorate the cake as shown.   Frost the cake with cream cheese frosting.  Soften 1 package of fondant, roll out and smooth over cake tucking under the bottom edges of the cake for a clean look.  Designs were made with meringue frosting.

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