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(Date Posted:05-29-2006 7:59 AM)
German Chocolate Raspberry Cake with Ghirardelli Whipped Cream FrostingIngredients:Cake:1 German Chocolate cake mix
1/2 cup vegetable oil 1/3 cup water 1/2 cup Captain Morgan's rum 3/4 cup sour cream 1 small package instant chocolate pudding mix
2 large eggsRaspberry Layer (Optional):1/2 jar raspberry jamFrosting: (NOTE: The frosting ingredients must be chilled for 2 hours before combining.)2/3 cup Ghirardelli cocoa powder 2 cups of powdered sugar 4 cups whipping cream Instructions: Mix everything on the list in your mixer. Then beat on high for 3 minutes. Put in a greased and floured angel cake pan. Bake 55-60 minutes at 350 degrees. Cool. Remove from cake pan. Optional raspberry layer. Raspberry jam is optional. Spread jam on semi-warm cake in a 1/4-inch layer as cake cools. Let cool completely before frosting. Frosting: Put ingredients in mixer bowl and chill for 2 hours before whipping. Then whip with mixer on high until semi-stiff peaks form. Spread on cake. Swirl frosting with the back of a spoon to make the dip and swoosh like cakes in the windows of the Austrian bakeries. Serving Suggestions: Refrigerate cake and take out 1 hour ahead (or even 2 hours ahead of serving). Keep leftovers in the refrigerator.
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The Candy Stand
 
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