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So moist. So delicious. And so much more.™

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Divine Chocolate Raspberry Sour Cream Cake

Duncan Hines Recipe shared by:
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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.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 35 Minutes
  • Servings: 12 slices
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. Combine cake mix, water, oil, eggs and sour cream in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pans.
  4. Bake 26 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely.
  6. Spread flat side of one cake layer with a thin layer of chocolate frosting. Spread with raspberry jam and top with second cake layer. Spread remaining frosting on top and sides of cake.

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Tips

Frosting

Frosting

Use one package instant pudding mix (desired flavor) mix with one cup milk. Then fold one cup cool whip . Frost cake . Cake has to be refrigerated . This is light and airy for those who don't like heavy sugary frostings


Making cupcakes

Making cupcakes

Best way for me to pour batter into individual cupcake liners is to pour the batter from the bowl into a measuring cup. Then pour from the measuring cup into the cupcake liner. Less messy and more accurate.





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