I am not one for boxed anything! Ever! I usually cringe at the thought.. I try to make everything homemade if I can. However I was feeling particularly lazy this Sunday. Esp. because I'm back to training to reach a goal of one day competing in a half marathon! Yes I know what you are thinking.....then why on earth is this woman eating chocolate cake! Hey I'm allowed one cheat day!!! In any event my son requested a chocolate cake with raspberries. I thought how could I doctor up a cake mix!?!?
1 box devil's food cake (gasp I know boxed cake!) btw I used Duncan Hines
4 eggs
1 cup extra virgin olive oil
1 cup plain yogurt ( I used Dannon light and fit)
1 5.9 box of chocolate instant pudding
1/2 cup warm water
1 container Mascarpone cream
1 jar Rasp. preserves
1 cup mini milk chocolate morsels
1 container Duncan Hines Chocolate Glaze (yes I even cheated there too tee hee!)
1 pint fresh raspberries
Preheat oven to 350 degrees
In a large bowl, mix together the cake and pudding mixes, yogurt, olive oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased standard size springform pan. Bake for 55 to 60 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. In a bowl whisk together mascarpone cream and raspberry preserves. Zest in some orange peel (optional). Cut the cake in half and spoon on the Mascarpone mixture. Top with the other half of the cake. Warm glaze as directed in the microwave. Pour on top, spread out evenly and top with fresh raspberries as desired. Store in fridge wrapped with plastic wrap or cake saver.
Copyright © 2012 Salvo-lutions by, Dana Salvo
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