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.
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