Food & Photo
A secret ingredient transforms cake mix from ho-hum to so yum! And an extra chocolate glaze coupled with white chocolate cream sets the delicious stage for berries to tickle even the pickiest taste buds!
Double-Cream Berry Fudge Cake
- 1 Tbs. instant espresso powder
- 1 (15.5 oz.) pkg. devil’s food cake mix
- 1 3⁄4 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
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.
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.
Heat frosting in glass bowl 30 sec. Spread 1 cake layer with 1⁄3 frosting; top with 1⁄3 berries 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.