Sweetheart Fudge Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1 teaspoon vanilla extract
• 1/4 cup currant jelly, warmed
• 3/4 cup heavy whipping cream
• 3 ounces semisweet chocolate, chopped
• 1 can (16 ounces) vanilla frosting
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 pints fresh raspberries

Directions

• Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes.
• In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.
• In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting. Yield: 12-14 servings.

Sweetheart Fudge Cake published in Taste of Home February/March 2003, p8