Recipe: Mocha Raspberry Decadence Cake (Wilton Fanci-Fill cake pan recipe)

MOCHA RASPBERRY DECADENCE CAKE

"Mocha Raspberry Decadence, is a very grown-up combination of mocha-frosted chocolate cake and - surprise - when you cut into it, a creamy, raspberry center. A garnish of fresh raspberries completes the perfect presentation, guaranteeing to please the eye and the palate."

TOOLS:
Fanci-Fill Cake Pan Set*
Metal Spatula
INGREDIENTS:
1 (18.25 ounce) pkg Wilton Vanilla Whipped Icing Mix
devil's food cake mix
water
oil
eggs
1 (10 ounces) pkg frozen raspberries in syrup thawed and drained
2 tablespoons raspberry liqueur almond liqueur**
1 (8 ounce) container Frozen whipped topping thawed
1 1/2 tablespoons instant coffee powder
2 tablespoons water hot
ice water

Preheat oven to 350 degrees F. Spray pans with vegetable pan spray.

Prepare chocolate cake according to package instructions using water, oil and eggs. Divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.

In medium bowl, combine raspberries and liqueur; gently fold in whipped topping. Spoon into cavities of both cooled cakes. Assemble cake by inverting top layer onto bottom layer.

In 1-cup glass measuring cup, combine coffee powder and hot water; stir until coffee is completely dissolved. Add enough ice water to make 1 cup. In large bowl, place dissolved coffee and whipped icing mix. Beat with electric mixer on low speed 1 minute; scrape bowl sides. Beat at medium speed of mixer 4-6 minutes, or until stiff, but fluffy. Ice cake with coffee icing. Refrigerate until ready to serve.

*Fanci-Fill cake pans have an indentation for the filling in the center of the cake.

**If preferred, substitute 2 tablespoons raspberry syrup from frozen raspberries for liqueur.

Cake serves 8-10
Source: Wilton