The best delicious Chocolate Raspberry Marbled Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raspberry Marbled Cake recipe today!
Hello my friends, this Chocolate Raspberry Marbled Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Raspberry Marbled Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Raspberry Marbled Cake.
What Makes This Chocolate Raspberry Marbled Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raspberry Marbled Cake.
Ready to make this Chocolate Raspberry Marbled Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
10 oz Frozen red raspberries;
-thawed and drained
Reserving syrup
1/4 c Red raspberry jam
4 tb Cornstarch
1 Chocolate cake mix
8 oz Cream cheese; softened
2 tb Margarine; softened
14 oz Sweetened condensed milk
1 Egg
1 ts Vanilla
Preheat oven to 350 F. In 1-quart glass measure with handle, combine
reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2
tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2
minutes or until thickened and clear. Gently stir in raspberries. Set
aside. Prepare cake mix as package directs. Pour half the batter into
lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile,
in small mixer bowl, beat cheese, margarine and remaining 2
tablespoons cornstarch until fluffy. Gradually beat in sweetened
condensed milk, then egg and vanilla. Pour evenly over cake in pan.
Spoon raspberry mixture in small amounts over top. Return to oven;
bake 10 minutes longer. Top evenly with remaining cake batter. Return
to oven; bake 30 minutes longer or until cake springs back when
lightly touched. Cool. Chill thoroughly. Garnish as desired.
Refrigerate leftovers.
Per serving: 4672 Calories; 221g Fat (41% calories from fat); 85g
Protein; 630g Carbohydrate; 564mg Cholesterol; 5765mg Sodium
Yields
1 servings
Leave a Reply