Chocolate Raspberry Cake
A classic for your party
You may have to search for the raspberry extract, but it is available.
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
6 ounces chocolate chips
1/2 cup butter or margarine
1 chocolate cake mix
1 cup milk
1 tablespoon Raspberry Extract
Chocolate Fudge Frosting
Preheat oven to 350° Spray the inside of 2 - 9” pans with vegetable release. For easy removal, dust the pan with cocoa, so that it sticks to the veggie spray. Shake out the excess.
Mix up the cake mix and all the ingredients except the chips. Get everything smooth and well blended.
In another bowl, toss the chocolate chips with some flour, so that the flour coats the chips. Carefully fold the floured chips into the batter. Don’t overstir.
Bake for 30 minutes or so, looking for a nice crown in the middle which feels firm to your touch. Allow to cool completely.
Place the first layer of cake on your serving plate. With a long, serrated knife, cut the crown of the cake off, so that it is flat, and the top “crust” is removed.
Use some of the frosting and spread it on the first layer of cake. Then top it with the first layer, and frost the cake, top and sides.
When it’s time to serve dessert, artfully arrange the unwashed fresh raspberries on top of the cream. We like to add a few mint leaves too.
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