Sweetheart Fudge Cake Recipe

Sweetheart Fudge Cake Recipe photo by Taste of Home

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"When asked to make dessert for a friend's engagement party, I came up with this cake," recalls Tiffany Taylor of St. Petersburg, Florida. "It's great for Valentine's Day."

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Sweetheart Fudge Cake Recipe

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 12-14 Servings

30 25 55

Ingredients

1 package chocolate fudge cake mix (regular size)
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.

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