Chocolate Raspberry Cobbler Cake Recipes

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CHOCOLATE RASPBERRY COBBLER



Chocolate Raspberry Cobbler image

This easy chocolate raspberry cobbler can be mixed up in under 5 minutes with just 5 ingredients.

Provided by Autumn

Categories     Dessert

Number Of Ingredients 5

Half of an 15.25 oz Chocolate Cake mix (about 1.5 cups of mix)
21 oz Can of Raspberry Pie Filling
3/4 cup Soda (any type is ok, diet is ok)
1/4 cup Semi Sweet Chocolate chips
2 tbsp Butter (sliced into small pieces)

Steps:

  • Gently grease an 8x8 baking dish with cooking spray and preheat the oven to 350 degrees F.
  • Spread the pie filling out in the bottom of the baking dish. Sprinkle with the chocolate chips.
  • In a medium bowl, stir together half of a chocolate cake mix with 3/4 cup soda. Stir until mostly combined - it's fine if the mixture is lumpy, no need to whisk it smooth. Pour batter over the pie filling and spread it out evenly. Use a spoon or knife to swirl through the batter and pie filling a few times. Top with butter slices.
  • Bake for approximately 50-60 minutes, until a toothpick inserted near the center comes out mostly clean. Bake a bit shorter for a gooey consistency, or longer for a more cake like consistency.
  • Cool 10-15 minutes before serving. Tastes best warm with vanilla ice cream.

CHOCOLATE RASPBERRY COBBLER



Chocolate Raspberry Cobbler image

Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 3

1 can (21 oz) raspberry pie filling
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
  • Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 65 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 44 g, TransFat 1/2 g

CHOCOLATE RASPBERRY COBBLER CAKE



Chocolate Raspberry Cobbler Cake image

I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.

Provided by bunkie68

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 1/2 cups firmly packed light brown sugar
4 cups raspberries, fresh or frozen (no need to thaw if using frozen)
1 cup semisweet chocolate chunks or 1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Melt the butter in a 9" x 13" baking pan.
  • In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
  • Pour half of the batter directly into the hot buttered pan.
  • Add 3 cups of the raspberries and the chocolate chunks.
  • Pour the remaining batter over the berries, then top with the last cup of berries.
  • Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
  • Let cool at least 10 minutes before serving.

Nutrition Facts : Calories 420.8, Fat 18, SaturatedFat 10.9, Cholesterol 35.3, Sodium 182.8, Carbohydrate 61.7, Fiber 4.5, Sugar 38.5, Protein 4.6

CHOCOLATE-RASPBERRY LAYER CAKE



Chocolate-Raspberry Layer Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

Steps:

  • For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
  • Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
  • In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
  • Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
  • For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
  • To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
  • Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

DARK CHOCOLATE-RASPBERRY CAKE



Dark Chocolate-Raspberry Cake image

This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.

Provided by KEN-N-STEPH

Time 1h20m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package devil's food cake mix with pudding
½ cup water
¼ cup vegetable oil
2 large eggs
2 teaspoons almond extract
1 (21 ounce) can raspberry pie filling
2 tablespoons butter
1 cup dark chocolate chips
¼ cup milk
1 cup fresh raspberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
  • For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
  • Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Steps:

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 27

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 large eggs, room temperature
1-1/2 cups strong brewed coffee, room temperature
FILLING:
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.

Provided by vlynn

Categories     Chocolate Cake

Time 2h35m

Yield 16

Number Of Ingredients 16

baking spray
1 teaspoon cocoa powder, or as needed
1 teaspoon all-purpose flour, or as needed
1 (15.25 ounce) package chocolate cake mix
1 cup water
1 (6 ounce) container vanilla yogurt
1 (3.9 ounce) package instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
3 large eggs
½ (12 ounce) package miniature chocolate chips, or more to taste
12 ounces fresh raspberries, or more to taste
⅓ cup white sugar
1 (16 ounce) container prepared vanilla frosting
1 (8 ounce) container frozen nondairy whipped topping, thawed
3 (1 ounce) squares white chocolate, melted and cooled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE



Chocolate & raspberry birthday layer cake image

Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 11

225ml sunflower oil , plus extra for the tins
250g caster sugar
3 large eggs
225ml milk
250g self-raising flour
4 tbsp cocoa
1½ tsp bicarbonate of soda
150g raspberry jam
100g frozen raspberries , defrosted
300ml double cream
2 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
  • Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
  • For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
  • Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Make and share this Chocolate Raspberry Cake recipe from Food.com.

Provided by Karen From Colorado

Categories     Dessert

Time 1h45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (2 ounce) packages chocolate mousse mix
2/3 cup milk
1/3 cup raspberry liqueur
1 (12 ounce) jar chocolate fudge topping or 1 (12 ounce) jar raspberry fudge sauce
fresh raspberry (optional)

Steps:

  • Prepare cake mix as directed in 9" round cake pans.
  • Prepare mousse mix as directed except use the milk and liqueur for the liquid.
  • Split each cake layer in half horizontally with a serrated knife.
  • Place bottom of one layer on a cake plate.
  • spread with 1/3 cup of the fudge topping.
  • Spread 1/2 cup of the mousse over the fudge topping.
  • Repeat layers two more times.
  • Top with last cake layer.
  • Finish frosting the cake with the remaining mousse.
  • Cover and chill throughly.
  • Garnish with fresh raspberries before serving.

Nutrition Facts : Calories 361.6, Fat 16.9, SaturatedFat 4, Cholesterol 48.7, Sodium 474.7, Carbohydrate 49.6, Fiber 1.8, Sugar 26.2, Protein 5.8

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From yummly.com


RASPBERRY COBBLER CAKE - BIGOVEN
INSTRUCTIONS. Preheat oven to 350 degrees. For the Cake: Whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the milk, egg, vanilla and melted butter. Stir together until just combined. Spread evenly into a greased 8x8-inch baking dish.
From bigoven.com


HOW TO MAKE CHOCOLATE RASPBERRY COBBLER VIDEO
You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.
From bettycrocker.com


WHITE CHOCOLATE RASPBERRY BUNDT CAKE - WHISKING WOLF
2022-01-12 In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes. Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed. Beat in buttermilk, lemon zest and vanilla until combined.
From whiskingwolf.com


CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THESPRUCEEATS.COM
2021-12-20 Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside. The Spruce Eats / Julia Hartbeck. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
From thespruceeats.com


RASPBERRY COBBLER BARS - CHOCOLATE COVERED KATIE
2011-06-05 1 tsp pure vanilla extract. Stir together the first six ingredients. Scoop half of the dough into a small, oiled glass dish (or any small pan). In a separate bowl, stir together the other ingredients. Layer them into the pan, then top with the rest of the dough from the first pan. Bake for 35 minutes at 350F, then cool before cutting.
From chocolatecoveredkatie.com


CHOCOLATE RASPBERRY CAKE - CARLSBAD CRAVINGS
Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl.
From carlsbadcravings.com


CHOCOLATE RASPBERRY LAYER CAKE RECIPE | EPICURIOUS
2010-05-14 Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, …
From epicurious.com


CHOCOLATE CAKE RASPBERRY FILLING | A FARMGIRL'S KITCHEN
2019-11-15 Step 1: Preheat the oven to 350 degrees F. Step 2: Prepare two 8-inch round cake pans by spraying with cooking spray and dusting with all-purpose flour. Tap the pans to remove excess flour. Set aside. Step 3: Use your favorite chocolate cake mix. Follow the …
From afarmgirlskitchen.com


CHOCOLATE RASPBERRY COBBLER | RECIPE | DESSERTS, RASPBERRY …
Mar 22, 2018 - Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.
From pinterest.com


CHOCOLATE RASPBERRY CAKE - THE SOUTHERN LADY COOKS
2020-04-04 1/2 cup of chocolate chips. 1 cup of brown sugar. Preheat oven to 350 degrees. Spray a 9X13 baking pan and set aside. Mix together cake ingredients. I didn’t use a mixer and it turned out fine. Spread into pan. In a separate bowl, mix together steusel ingredients and spread evenly over top of cake. Cook for 35-45 minutes.
From thesouthernladycooks.com


RASPBERRY COBBLER FOR 2 : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE-RASPBERRY LAYER CAKE RECIPE | BON APPéTIT
2010-05-31 Step 1. Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with …
From bonappetit.com


RASPBERRY CAKE MIX COBBLER - CREATE THE MOST AMAZING DISHES
Healthy Recipes For Sweet Potatoes Healthy Lemon Yogurt Muffins Healthy Apple Crumble Bars
From recipeshappy.com


CHOCOLATE RASPBERRY COBBLER CAKE RECIPE - WEBETUTORIAL
The ingredients are useful to make chocolate raspberry cobbler cake recipe that are unsalted butter, all purpose flour, baking powder, salt, milk, vanilla extract, light brown sugar, raspberries, semisweet chocolate chunks . Chocolate raspberry cobbler cake may have an alternative image of recipe due to the unavailability of the original image ...
From webetutorial.com


CHERRY-RASPBERRY CHOCOLATE COBBLER RECIPE - LIFEMADEDELICIOUS.CA
2011-07-18 Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
From lifemadedelicious.ca


CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM - BAKING A MOMENT
2016-02-08 Make the cake: Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a …
From bakingamoment.com


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