- Double-layer chocolate cake
- 1 cup raspberry jam
- 3 tablespoons raspbery-flavored liqueur, such as Chambord
- Foolproof buttercream
- Rinsed fresh raspberries (about 6 oz. total)
- Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each).
- Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.
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