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Raspberry-Fudge Cake

(1)

1 reviews

20 min prep time
2 hr 45 min total time
15 ingredients
16 servings

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With a mouth-watering raspberry topping on a chocolate cake base, this cake serves 16 in spectacular fashion.

Ingredients

Cake

: Unsweetened baking cocoa

1: cup all-purpose flour

3/4: teaspoon baking powder

1/4: teaspoon salt

3: oz semisweet baking chocolate, cut into pieces

2: oz unsweetened baking chocolate, cut into pieces

3/4: cup butter or margarine

3/4: cup sugar

3/4: cup seedless raspberry jam

1: tablespoon kirsch or maraschino cherry liquid

3: eggs

Topping

1/4: cup seedless raspberry jam

1: oz semisweet baking chocolate, cut into pieces

1: tablespoon butter or margarine

1: teaspoon light corn syrup

Steps

1 Heat oven to 350°F. Grease 9-inch springform pan with shortening or cooking spray; dust with cocoa. In small bowl, mix flour, baking powder and salt; set aside.
2 In 1-quart saucepan, melt 3 oz semisweet chocolate, the unsweetened chocolate and 3/4 cup butter over low heat, stirring until smooth. Remove from heat; cool slightly.
3 In medium bowl, beat sugar, 3/4 cup jam, the kirsch and eggs with wire whisk until well blended. Stir in melted chocolate and flour mixture until well combined. Pour batter evenly into pan.
4 Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove side of pan; leave cake on pan bottom. Cool completely, about 1 hour 30 minutes.
5 Spread 1/4 cup jam over top of cooled cake. In 1-quart saucepan, melt remaining topping ingredients over low heat, stirring until smooth. Drizzle over top of cake.

1 Heat oven to 350°F. Grease 9-inch springform pan with shortening or cooking spray; dust with cocoa. In small bowl, mix flour, baking powder and salt; set aside.
2 In 1-quart saucepan, melt 3 oz semisweet chocolate, the unsweetened chocolate and 3/4 cup butter over low heat, stirring until smooth. Remove from heat; cool slightly.
3 In medium bowl, beat sugar, 3/4 cup jam, the kirsch and eggs with wire whisk until well blended. Stir in melted chocolate and flour mixture until well combined. Pour batter evenly into pan.
4 Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove side of pan; leave cake on pan bottom. Cool completely, about 1 hour 30 minutes.
5 Spread 1/4 cup jam over top of cooled cake. In 1-quart saucepan, melt remaining topping ingredients over low heat, stirring until smooth. Drizzle over top of cake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 22%
Saturated Fat 7g 37% Trans Fat 1/2g
Cholesterol: 65mg; 22%
Sodium: 140mg; 6%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 6% Sugars 23g
Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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