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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.

Serving Suggestions:

    Refrigerate cake and take out 1 hour ahead (or even 2 hours ahead of serving). Keep leftovers in the refrigerator.

Voila! Enjoy!

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