German Chocolate Raspberry Cake with Ghirardelli Whipped Cream Frosting
Recipe: German Chocolate Raspberry Cake with Ghirardelli Whipped Cream Frosting
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 eggs
Raspberry Layer (Optional):
1/2 jar raspberry jam
Frosting: (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
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.
Refrigerate cake and take out 1 hour ahead (or even 2 hours ahead of serving). Keep leftovers in the refrigerator.
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