Divine Chocolate Raspberry Sour Cream Cake

Divine Chocolate Raspberry Sour Cream Cake
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Calories 967 cals
Total Fat 52 g
Cholesterol 144 mg
Dietary Fiber 4 g
Sodium 719 mg
Protein 8 g
Total Carbohydrate 112 g

Prep Time: 90 Minutes

Time to Table: 3 Hours

Serves: 12


  • 1 package Devil's Food cake mix
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 2 cups Daisy Sour Cream
  • 1 16-ounce tub cream cheese frosting
  • 1/2 cup seedless raspberry jam
  • 2 16-ounce tub classic chocolate frosting
  • 1 pint fresh raspberries


Preheat the oven to 350 degrees. Grease and flour two 8-inch round pans; set aside. Blend the cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour the batter into prepared pans. Bake and cool cake according to the cake mix package directions. To assemble, place 1 cake layer on a serving platter. Spread 3/4 cup cream cheese frosting on top of the cake layer. Spread the jam on top of cream cheese frosting. Top with the remaining cake layer. Frost the top and sides of cake with the chocolate frosting. To prepare the sauce, blend the remaining cream cheese frosting and 1 cup sour cream in a small bowl until smooth and creamy. Garnish the top of frosted cake with 2-3 tablespoons of sauce in center and top with fresh raspberries. Place 2 tablespoons sauce on center of each serving plate and top with a slice of cake. Garnish with additional fresh raspberries, if desired.


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