Raspberry And Coconut Snowflake Cake - cooking recipe

Ingredients
    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
    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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