1 box Duncan Hines Devil's Food Cake Mix with necessary ingredients to bake
1 cup Kraft Cooking Cream, Original Flavor
2 cups Powdered Sugar
1 teaspoon Vanilla Flavoring
Bake the cake according to package directions for two 8 or 9 inch round pans. Meanwhile, with mixer on lowest setting, blend together cooking cream and powdered sugar, adding sugar slowly. Add vanilla and mix completely. Keep glaze chilled until ready to assemble cake.
When cake is done and completely cooled, place bottom layer of cake on serving dish. Spread about 2 tablespoons of glaze gently over the top as the glue for the second layer of cake. Place the top layer over the glaze. Gently spread glaze over top of layer of cake. Keep cool in fridge until serving. Garnish just before serving.
Last night was our first baby shower. Paul couldn't attend because he was sick. The girls at my office did an amazing job of decorating and supplying me with some baby necessities. I'm so spoiled.
This cake was such a hit, people have been nagging me for the recipe. Therefore, I've skipped my desired schedule of posting and bumped this one up in the list.
My dilemma for this cake was the fact that it was for a bridal shower at which the guest of honor, the bride, is allergic to a certain aspect of dairy. The Duncan Hines Cake Mix fits into her diet. Also, there are some icings that are acceptable, but instead of taking my chances, I chose a dairy-free cake option.
Recipe for Chocolate Cake with Raspberry Glaze
For the cake, cook according to package directions and pour batter evenly into two 8- or 9-inch cake plans for baking. Once completely cool, put one cake on the serving platter. Spread 1/4 jar of creamy peanut butter onto cake (We only use natural with nothing but peanuts and salt.) with a miniature spatula. Top with the second cake. Cover tightly with saran wrap to refrigerate. I actually made the cake a night in advance and let it warm to room temp about 1 hour before serving.
Raspberry Glaze
8-10 oz. frozen raspberries, pulsed slightly in food processor
1 Tablespoon and 1 teaspoon corn starch
1/3-1/2 cup brown sugar
Pour berries into small saucepan over medium heat and stir until berries defrost. Mix sugar and corn starch in the measuring cup and pour over berries. Stir fairly consistently until the glaze thickens and is clearer in color. Cool glaze and remove to glass storage if not topping cake immediately. Pour glaze over cake just before serving.
I just got Gourmet Mag's June issue in the mail two evenings ago and have only been able to glance through it for about 10 minutes while also talking on the phone at the same time. (I know all about what happens when you multi-task. That is why I'm not promising I read everything properly.) This issue seems to have interesting information about tofu and a number of fabulous summer recipes that would appeal to meat-eaters and vegetarians alike. I have attached links to topics that are available on Gourmet.com.
