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Raspberry-Fudge Cake

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Pillsbury Kitchens
Updated Jul 2, 2010
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With a mouth-watering raspberry topping on a chocolate cake base, this cake serves 16 in spectacular fashion.

Raspberry-Fudge Cake

  • Prep Time 20 min
  • Total 2 hr 45 min
  • Ingredients 15
  • Servings 16
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

280 Calories
15g Total Fat
3g Protein
35g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
7g
37%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
140mg
6%
Potassium
95mg
3%
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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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