My mother-in-law makes a fabulous,Virginia State Fair grand prize winning chocolate raspberry cake that is to die for. It is a work of art and can be a little finicky to get it “just right”, but that’s probably because I’ve only ever made it once. I wanted to make something that had the same flavor profile, but was easily reproducible as a Valentine’s Day dessert. My husband and I both LOVED this cake, as well as our friends that we shared it with. It has just a hint of raspberry in the chocolate cake, and I think I’m a genius for making the “raspberry whipped cream” to go on top.
- 1 box devil's food cake mix
- 1 small box raspberry jell-o
- 1 tub frozen raspberries in a sweetened sauce (thawed)
- 1 cup whipping cream
- Mix up your cake according to the box instructions, except add in your box of jell-o as you are mixing it up.
- Cook according to instructions on box and allow to cool. I chose a bundt pan because I have a beautiful bundt pan that I like to use whenever I can. You can make it in a 9"x13" pan if you'd like.
- After the cake has cooled, drizzle some of the raspberry juice over the cake by spoon ful. You don't want to drench the cake, but allow the cake to soak up a little extra raspberry flavor.
- Remove the raspberries from their juice and place on the cake. I decided to smash mine up so the raspberry flavor would spread more, but you can leave them whole if you'd like.
- In either a medium-sized bowl or the bowl of your mixer, whip up 1 cup of whipping cream until firm peaks occur. Leave the mixer running and slowly trickle in the rest of the raspberry juice as well as 3-4 raspberries. This will make a lovely, lick-the-bowl delicious raspberry whipped cream. The first time I made this cake, I used it as more of a "frosting" and thought it was delicious. This time around, I wanted to use the whipped cream as a garnish on each piece. Either way, this is sure to please your valentine!