EASY TREATS
Bliss in every bite Mix-easy fudgy cake and a fast from-scratch berry cream make it a snap to whip up this decadent delight
Chocolate Raspberry Cake Make-ahead magic! 1 (15.25 oz.) pkg. devil’s food cake mix 3 eggs 1
⁄3 cup oil
3 cups raspberries, from 3 (6 oz.) pkgs. 1
⁄2 cup + 2 Tbs. sugar
1 cup heavy cream 6 oz. cream cheese, at room temp. 1 (1 ⁄4 oz.) env. unflavored gelatin 2 Tbs. light corn syrup 3
⁄4 cup chocolate shavings
Easy as 1,2,3! Heat oven to 350°F. Coat 3 (9") round cake pans with cooking spray. Prepare cake mix per package directions with eggs, oil and 1 cup water. Divide among pans. Bake until pick inserted into centers comes out clean, 20–25 min. Let cool 15 min. Transfer from pans to rack; let cool.
2
In food processor, process 11 ⁄2 cups raspberries and 1 ⁄4 cup sugar until smooth. In bowl, mash 1 ⁄2 cup raspberries;
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1/10/22
Woman’s World
reserve. On medium-high speed, beat cream and 2 Tbs. sugar until stiff. In separate bowl, on medium, beat cream cheese and remaining sugar until smooth; beat in raspberry sauce. In 1-qt. microwavesafe bowl, stir 2 Tbs. water into gelatin; let stand until absorbed, 5 min. Microwave until melted, 10 sec. Stir in 1 cup cream cheese mixture. Stir gelatin back into remaining cream cheese mixture. Fold in whipped cream, then mashed berries.
3
Trim layers; place 1 layer in 8"x3" springform pan. Top with 11 ⁄2 cups raspberry mixture. Repeat once. Top with remaining cake layer and raspberry mixture. Cover; chill 4 hrs. Remove side of pan; brush cake sides with corn syrup; add shavings. Top with remaining raspberries.
Servings: 12 ACTIVE time: 1 hr., 15 min. TOTAL time: 5 hrs., 15 min.
Lines + Angles
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