Chocolate Raspberry Truffle Cake

Chocolate Raspberry Truffle Cake

Canola cooking spray

2 T. cocoa powder

1 16-oz. bag frozen raspberries, thawed

1 box devil’s food cake mix (18.25 oz.)

1/4 C. canola oil

3/4 C. raspberry liqueur

2 large eggs

2 egg whites (1/4 C. egg substitute can also be used)

1/2 C. seedless raspberry or boysenberry jam

1 C. semisweet chocolate chips

1 t. canola oil

Preheat oven to 350 degrees (metal or glass pan). Generously coat bottom of either two 9-inch round cake pans or one 9×13-inch cake pan with canola cooking spray (or lightly grease). Add cocoa powder and tilt pan(s) to completely coat the bottom.

Empty the entire bag of raspberries into a food processor and pulse until a puree forms (or mash with potato masher until a puree forms). Pour the raspberry puree in batches into a fine wire mesh strainer and push on the puree with the back of a large spoon to push through everything but the seeds (discard the seeds).

Place cake mix, canola oil, raspberry liqueur, eggs or egg substitute, and raspberry puree to a large mixing bowl and beat on low speed for 1 minute, scraping bowl constantly (or beat 1 minute by hand using a wire whisk). Pour evenly into pan(s).

Bake until toothpick inserted in center comes out almost clean (30-35 minutes for a 13-by-9-inch pan, 25-30 minutes for two round 9-inch pans. Cool 10 minutes in pan. Run knife around side of pan(s) before removing. Carefully turn pan over to release cake onto serving plate(s). Cool completely before adding the topping.

For topping, put seedless raspberry or boysenberry jam in microwave-safe small bowl and microwave on low for about 1 minute. Spread evenly over the top of the cake(s). Add a cup of semisweet chocolate chips to a 1 cup glass measure and drizzle with 1 teaspoon canola oil. Microwave on high for 1 minute and stir. Microwave a minute or two longer (stirring after each 30-second interval) until chocolate is melted and smooth. If it is too thick, you can add a couple of tablespoons of hot-but-not-boiling liquid – such as coffee or liqueur – to flavor and thin out the chocolate. Drizzle evenly over top of cake(s) and smooth. Let cool a few hours. If you are in a hurry, chill cake in refrigerator for about an hour to harden chocolate.

Makes 16 servings.