Fudgy Chocolate Birthday Cake Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes. Place 1 cake layer on platter. Spread 3/4 cup frosting over.
Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake
layer. Chill cake until frosting sets slightly, about 15 minutes. Spread
remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day
ahead. Cover with cake dome and let stand at room temperature.) AUTHOR: TUDDLES |
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