Double-Cream Berry Fudge Cake
ACTIVE TIME: 30 min. TOTAL TIME: 1 hr. SERVES: 12
1 Tbs. instant espresso
1 (15.5 oz.) pkg. devil’s food
13 ⁄4 cups white chocolate chips 1 (8 oz.) pkg. cream cheese,
at room temp.
1 (8 oz.) pkg. frozen whipped
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.