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Chocolate Raspberry Truffle Cake
Canola cooking spray
2 T. cocoa powder
1 16-oz. bag frozen raspberries, thawed
1 box devil's food cake mix (18.25 oz.)
1/4 C. canola oil
3/4 C. raspberry liqueur
2 large eggs
2 egg whites (1/4 C. egg substitute can also be used)
1/2 C. seedless raspberry or boysenberry jam
1 C. semisweet chocolate chips
1 t. canola oil
Preheat oven to 350 degrees (metal or glass pan). Generously coat bottom of
either two 9-inch round cake pans or one 9x13-inch cake pan with canola cooking
spray (or lightly grease). Add cocoa powder and tilt pan(s) to completely coat
Empty the entire bag of raspberries into a food processor and pulse until a
puree forms (or mash with potato masher until a puree forms). Pour the raspberry
puree in batches into a fine wire mesh strainer and push on the puree with the
back of a large spoon to push through everything but the seeds (discard the
Place cake mix, canola oil, raspberry liqueur, eggs or egg substitute, and
raspberry puree to a large mixing bowl and beat on low speed for 1 minute,
scraping bowl constantly (or beat 1 minute by hand using a wire whisk). Pour
evenly into pan(s).
Bake until toothpick inserted in center comes out almost clean (30-35 minutes
for a 13-by-9-inch pan, 25-30 minutes for two round 9-inch pans. Cool 10 minutes
in pan. Run knife around side of pan(s) before removing. Carefully turn pan over
to release cake onto serving plate(s). Cool completely before adding the
For topping, put seedless raspberry or boysenberry jam in microwave-safe small
bowl and microwave on low for about 1 minute. Spread evenly over the top of the
cake(s). Add a cup of semisweet chocolate chips to a 1 cup glass measure and
drizzle with 1 teaspoon canola oil. Microwave on high for 1 minute and stir.
Microwave a minute or two longer (stirring after each 30-second interval) until
chocolate is melted and smooth. If it is too thick, you can add a couple of
tablespoons of hot-but-not-boiling liquid - such as coffee or liqueur - to
flavor and thin out the chocolate. Drizzle evenly over top of cake(s) and
smooth. Let cool a few hours. If you are in a hurry, chill cake in refrigerator
for about an hour to harden chocolate.
Makes 16 servings.