Desserts
Key Ingredients
Ingredients
- ●1 package (18.25 ounces) devil's food cake mix
- ●1 container (8 ounces) sour cream
- ●3/4 cup water
- ●3 large eggs
- ●1/3 cup vegetable oil
- ●1 teaspoon vanilla extract
- ●1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- ●2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- ●1 1/2 cups heavy whipping cream, divided
- ●2 tablespoons butter
- ●1 package (10 ounces) frozen red raspberries in syrup, thawed
- ●3 tablespoons granulated sugar
- ●4 teaspoons cornstarch
- ●Fresh red raspberries (optional)
- ●Fresh mint (optional)
Make It
Step 1
Preheat oven to 350° F. Grease and flour three 9-inch round cake pans.
Step 2
Combine cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.
Step 3
Bake for 20 to 25 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.
Step 4
Combine 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain thawed raspberries through a fine, mesh sieve and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.
Step 5
Beat remaining 1/2 cup whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.
Step 6
To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.
