Dou­ble-Cream Berry Fudge Cake

AC­TIVE TIME: 30 min. TO­TAL TIME: 1 hr. SERVES: 12

Simple Grace - - Bake Up Love -

1 Tbs. in­stant espresso


1 (15.5 oz.) pkg. devil’s food

cake mix

13 ⁄4 cups white choco­late chips 1 (8 oz.) pkg. cream cheese,

at room temp.

1 (8 oz.) pkg. frozen whipped

top­ping, thawed

1 cup dark choco­late frost­ing 1 pint blue­ber­ries

1 pint rasp­ber­ries

1 pint straw­ber­ries, sliced 1 Heat oven to 350°F. Grease three 8" cake pans. Dis­solve espresso pow­der in 1 Tbs. hot wa­ter. Pre­pare cake mix ac­cord­ing to pack­age di­rec­tions, ad­ding espresso. Di­vide bat­ter evenly among pans. Sprin­kle each pan with 1⁄3 cup white choco­late chips. Bake 18 to 20 min. Un­mold and let cool.

2 Place re­main­ing choco­late chips in bowl. Mi­crowave un­til melted. Let cool 5 min. Us­ing elec­tric mixer, beat cream cheese, melted choco­late and whipped top­ping 1 min. or un­til smooth.

3 Heat frost­ing in glass bowl 30 sec. Spread 1 cake layer with

⁄3 frost­ing; top with ⁄3 berries

1 1 and 1⁄3 cream cheese mix­ture. Re­peat with sec­ond cake layer. Top with third cake layer; spread with re­main­ing frost­ing. Place re­main­ing cream cheese mix­ture in pas­try bag fit­ted with open star tip, like Wil­ton #32. Pipe dec­o­ra­tively over frost­ing. Place re­main­ing fruit in cen­ter.

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