It's the ultimate combination of sweet surprises! This Divine Chocolate Raspberry Sour Cream Cake combines creamy sour cream, Duncan Hines Devil's Food Cake, cream cheese frosting and raspberry jam to create 2 heavenly layers of rich, chocolate surprising bliss.
- Preheat oven to 350° F. Grease and flour two 8-inch round pans.
- Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions.
- To assemble, place 1 cake layer on serving platter. Spread ¾ cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer. Frost top and sides of cake with chocolate frosting.
- To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp. of sauce in center and fresh raspberries. Place 2 tbsp. sauce on center of each serving plate, and top with a slice of cake. Garnish with fresh raspberries if desired.