Blackberry-Raspberry Truffle Cake

Blackberry-Raspberry Truffle Cake
Photo by www.myrecipes.com

Ingredients

  • Garnish: ¼ cup blackberry and raspberry candies
  • 6 large eggs
  • 1 ¼ cups light sour cream
  • ½ cup seedless raspberry jam
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 2 (18.25-ounce) packages devil's food cake mix
  • + 9 more ingredients
    • 1 (12-ounce) package semisweet chocolate morsels
    • 3 to 3 ½ cups chopped pecans, toasted
    • 1 cup vegetable oil
    • 1 ½ cups whipping cream
    • 1 (8-ounce) package cream cheese, softened
    • 1/3 cup powdered sugar
    • ¼ cup water
    • 1 1/3 cups water
    • ½ cup seedless blackberry jam

Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended. Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layer...

View full recipe at My Recipes

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