Divine Chocolate Raspberry Sour Cream Cake

By Debbie-5

It's the ultimate combination of sweet surprises! This Divine Chocolate Raspberry Sour Cream Cake combines creamy Daisy Brand® Sour Cream, Duncan Hines Devil's Food Cake, cream cheese frosting and raspberry jam to create 2 heavenly layers of rich, chocolate surprising bliss.

Ingredients

• 1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 4 large eggs
• 2 cups Daisy Brand® Sour Cream
• 1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting
• 1/2 cup seedless red raspberry jam
• 2 tubs Duncan Hines® Creamy Home-Style Classic Chocolate Frosting
• fresh raspberries

Details

Preparation time 25mins
Cooking time 145mins

Preparation

Step 1

1. Preheat oven to 350° F. Grease and flour two 8-inch round pans.
2. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions.
3. To assemble, place 1 cake layer on serving platter. Spread ¾ cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer. Frost top and sides of cake with chocolate frosting.
4. To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp. of sauce in center and fresh raspberries. Place 2 tbsp. sauce on center of each serving plate, and top with a slice of cake. Garnish with fresh raspberries if desired.