Musselman's® Chocolate Raspberry Cake

Ingredients:

  • 1 - 18.25 oz. Package chocolate cake mix with pudding
  • 1 - 12 oz. Package semi-sweet chocolate chips, divided
  • 1 - 21 oz. Can Musselman’s red raspberry pie filling
  • 8 oz. Sour cream

 

Instructions:

  • Preheat oven to 350°F
  • Prepare cake mix as directed on package; stir in 1 cup chocolate chips; Spoon into 2 prepared 9 inch round cake pans
  • Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean
  • Cool on racks 10 minutes; Remove from pans and cool completely
  • Meanwhile, melt remaining chips; gradually stir in sour cream
  • Spread 2/3 cup of pie filling on one cake layer
  • Top with second cake layer
  • Frost cake with sour cream mixture
  • Garnish with additional pie filling
  • Chill for 2-hours

 

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