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Molten Chocolate Cake with Raspberry Chocolate Sauce

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INGREDIENTS:

½ cup Jolly Corn Oil for brushing

1 box devil's food cake mix (1 pound 2.25 ounces)

1 cup water

1/3 cup Jolly Corn Oil

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 12-ounce packages semisweet chocolate chips (4 cups)

1/2 cup seedless raspberry jam

3 tablespoons unsalted butter

2 cups powdered sugar

 

 

PROCEDURE:

1.    Position rack in center of oven and preheat to 350°F. Brush with Jolly Corn Oil the bottom and sides of a12 pc cupcake  pans with 1 1/2-inch-high sides.

2.    Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.

3.    Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out moist, about 15 minutes. Cool cake layers in pans on racks 15 minutes.

4.    Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely.

5.    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.  Drizzle over the cake.

 

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