Dark Chocolate Raspberry Dump Cake Recipe 435

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.

Steps:

• 1. Dump all ingredients, in layers, in order as given, into 9 X 13 inch baking pan. Do not mix anything.
• 2. Bake at 350 degrees for 55 minutes. If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.

Steps:

• Preheat oven to 350 degrees. Spray a 9" square baking pan with nonstick cooking spray. Spread fruit spread evenly over bottom of prepared pan; sprinkle with 1/4 cup chocolate chips. Top with cake mix, spreading evenly. Sprinkle with remaining 1/4 cup chocolate chips. Top with butter in single layer, covering cake mix as much as possible. Drizzle water over top. Do not stir. Bake 25-30 minutes or until toothpick inserted near the center comes out clean. Cool at least 15 minutes before serving.

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.

Steps:

• In a medium bowl, combine the cake mix, pudding mix, milk, and cocoa powder. Stir until combined. Pour 1/2 the mixture into a greased 9 x 13 baking pan. Spread raspberry pie filling evenly on top of 1/2 the cake batter. Spread remaining cake batter over pie filling. Bake in preheated oven, 350, for about 35 minutes, or until cooked through. Remove from oven and allow to cool completely. Warm up the hot fudge and lightly drizzle desired amount on top of cake. Serve!! Can serve with ice cream or whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Dump cake mix into the prepared baking dish.
• Dump dry pudding mix on top of the cake mix.
• Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.