You just need to add some fresh ingredients. Perfect for baking beginners.
For the Base Cake
- 1 Kathi Baking Mix for Layered Cakes
- 3 eggs
- 200 g soft butter
- 4 tbsp - flat - cocoa
- 3 tbsp water
- 200 g raspberries (fresh)
- 600 g heavy cream
- 4 packages whip it (see below)
Baking Instructions German Chocolate Raspberry Cake
Grease a 10 inch (Ø 26 cm) spring form, sprinkle with flour.
Combine baking mix, cocoa, butter and water in a bowl.
Whisk briefly then with a hand mixer beat on high speed until creamy.
Fill into the form.
Bake in pre-heated oven on 360 F for 35 min.
Let cool off completely then cut horizontally in 2 pieces.
Place the bottom piece on a big enough cake plate and place a cake ring around.
Make the Filling
Puree the raspberries, add some powdered sugar as needed.
Beat heavy cream with whip it until firm.
Combine heavy cream with raspberry puree carefully. Keep some puree for decoration.
Spread about half of the filling on the bottom layer.
Place second cake piece on top. Gentry press it on.
Spread the cake with the remaining filling on top.
Decorate with raspberry puree.
Refrigerate the cake for at least 3 hours.