- 1 package chocolate fudge cake mix
- 1 teaspoon vanilla extract
- 1/4 cup currant jelly, warmed
- 3/4 cup heavy whipping cream
- 3 squares semisweet chocolate, chopped
- 1 can vanilla frosting
- 1 carton frozen whipped topping, thawed
- 2 pints fresh raspberries
Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9 inch heart shaped or round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 inch of bottom. Brush jelly over top and sides of cakes.
In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.
In a large bowl beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with berries. Refrigerate 2 hours before cutting.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
That looks really delicious. I don’t eat much chocolate, but this looks like something l would make, for Valentine’s night. Looks and sounds like a winner!!! $
Maria, I just finished reading your blog and enjoyed your loving stories about your pets and your recipes which sound delizioso!! And having had the great pleasure of enjoying your amazing culinary skills,I am sure they are!! I must say, Maria, your cooking makes me sometimes wish that I weren’t a vegetarian. But,alas, I am so I am grateful that you shared your vegetable frittata. Mille grazie!!