Sunday, November 7, 2010

Raspberry Chocolate Cake

This is what I made for the humans attending Rosey's Birthday.

1 box of chocolate sponge cake
1 package of fresh raspberries, halved
1 jar of seedless raspberry jam
1 package of milk chocolate frosting

Make batter according to directions on box. Bake cake in 2 8-inch circular pans. Let cool.

Spread jam on the top of one cake. Press the second cake on top. You can even split each layer in half and have a 4 layered cake, using different fillings.

Frost cake using a knife or thin plastic spatula. Decorate cake with raspberries, making a border or creating letters and/or numbers on top.

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