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Sweetheart Fudge Cake

 Sweetheart Fudge Cake
"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."
12-14 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling


  • 1 package chocolate fudge cake mix (regular size)
  • 1 teaspoon McCormick® Pure 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


  • 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.

2 of 2

Sweetheart Fudge Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.