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  • Triple Threat

    1 vote
    Triple Threat
    Prep: 10 min Cook: 1 hours Servings: 10
    by Dana Salvo
    23 recipes
    >
    Triple Choc. Cake w/Rasp.-Mascarpone Cream Filling & Choc. Glaze

    Ingredients

    • 1 box devil's food cake (gasp I know boxed cake!) btw I used Duncan Hines
    • 4 eggs
    • 1 cup extra virgin olive oil
    • 1 cup plain yogurt ( I used Dannon light and fit)
    • 1 5.9 box of chocolate instant pudding
    • 1/2 cup warm water
    • 1 container Mascarpone cream
    • 1 jar Rasp. preserves
    • 1 cup mini milk chocolate morsels
    • 1 container Duncan Hines Chocolate Glaze (yes I even cheated there too tee hee!)
    • 1 pint fresh raspberries

    Directions

    1. Preheat oven to 350 degrees
    2. In a large bowl, mix together the cake and pudding mixes, yogurt, olive oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased standard size springform pan. Bake for 55 to 60 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. In a bowl whisk together mascarpone cream and raspberry preserves. Zest in some orange peel (optional). Cut the cake in half and spoon on the Mascarpone mixture. Top with the other half of the cake. Warm glaze as directed in the microwave. Pour on top, spread out evenly and top with fresh raspberries as desired. Store in fridge wrapped with plastic wrap or cake saver.

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    Comments

    • John Spottiswood
      John Spottiswood
      Wow, this looks beautiful and delicious, Dana. I'm definitely adding it to my try soon list!

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