Wednesday, December 7, 2011

Christmas Blackberry-Raspberry Truffle Cake

I cannot even begin to tell you how successful our
International Blog Party
"By Invitation Only"
has proven to be.

Congratulations to each contributing member who has participated
with our group.
You see, I think it truly belongs to each one of us and to all of us,

Christmas Cake

your friends & family will give you rave reviews

this cake does take time, but it is well worth it...

the presentation alone is a show-stopper


  • 2 (18.25-ounce) packages devil's food cake mix
  • 6 large eggs
  • 1 cup vegetable oil
  • 1 1/3 cups water
  • 1 1/4 cups light sour cream
  • 1 (12-ounce) package semisweet chocolate morsels
  • 1 1/2 cups whipping cream
  • 1/2 cup seedless blackberry jam
  • 1/2 cup seedless raspberry jam
  • 1/4 cup water
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups chopped pecans, toasted
  • Garnish: 1/4 cup blackberry and raspberry candies


Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.
Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.
Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.
Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.
Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)
Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

My thought has always been...when we start down a trail with our hearts
filled with joy and expectations of goodness...
we most often get exactly that.

Our spirits are contagious.  Smile.

xx's & Merry Christmas


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Jacqueline @ HOME said...

Oh my, Marsha...that cake looks wonderful. If I get time I might make one.
....and love the first image of London.
It was so lovely to participate in the Christmas party BIO. Didn't everyone look glamorous ? XXXX

The enchanted home said...

A success is putting it mildly.......everyones still talking about it and all the society pages cannot stop raving:)
This cake sounds and looks AMAZING!!!!! No doubt it is dietitic, right? LOL!

Gloria (The Little Red House with the White Porch) said...

Greetings! I saw your blog on someone's side-bar and wanted to visit. This cake looks and sounds delicious. I will hopefull try it one day. Thanks for sharing!

Sam @ My Carolina Kitchen said...

Absolutely a showstopper Marsha.