Ingredients
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1 (18 1/4 ounce) devil's food cake mix
1 cup sour cream
3 eggs
1/3 cup raspberry brandy or 1/3 cup raspberry liqueur
1/2 cup chocolate chips
1 (8 ounce) package cream cheese, at room temperature
1 (7 ounce) jar marshmallow cream
1 (8 ounce) container whipped topping, thawed
1/2 cup seedless raspberry preserves
2 cups shredded coconut
Preparation
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Preheat the oven to 350 degrees.
Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
Divide the batter among three 8\" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2\" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.
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