Chocolate Raspberry Dump Cake Recipes

Steps:

• In a medium bowl, combine the cake mix, pudding mix, milk, and cocoa powder. Stir until combined. Pour 1/2 the mixture into a greased 9 x 13 baking pan. Spread raspberry pie filling evenly on top of 1/2 the cake batter. Spread remaining cake batter over pie filling. Bake in preheated oven, 350, for about 35 minutes, or until cooked through. Remove from oven and allow to cool completely. Warm up the hot fudge and lightly drizzle desired amount on top of cake. Serve!! Can serve with ice cream or whipped cream.

Steps:

• 1. Dump all ingredients, in layers, in order as given, into 9 X 13 inch baking pan. Do not mix anything.
• 2. Bake at 350 degrees for 55 minutes. If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.

Steps:

• Preheat oven to 350 degrees. Spray a 9" square baking pan with nonstick cooking spray. Spread fruit spread evenly over bottom of prepared pan; sprinkle with 1/4 cup chocolate chips. Top with cake mix, spreading evenly. Sprinkle with remaining 1/4 cup chocolate chips. Top with butter in single layer, covering cake mix as much as possible. Drizzle water over top. Do not stir. Bake 25-30 minutes or until toothpick inserted near the center comes out clean. Cool at least 15 minutes before serving.

Steps:

• Heat oven to 350° F. Grease bottom and side of two 9-inch cake pans with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Stir in oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture with spoon about 1 minute or until well blended. Immediately pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• Place 1 cake layer, top side down, on serving platter; spread with 1/4 cup of the jam. Top with second layer, top side up; dust with powdered sugar. Garnish with raspberries.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
• Top with dry cake mix; gently shake pan to distribute evenly
• Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Dump cake mix into the prepared baking dish.
• Dump dry pudding mix on top of the cake mix.
• Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Steps:

• Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
• Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
• When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
• Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
• When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.