This is the cake that my daughter-in-law, Amy, likes me to make for her birthday. I make it in two heart-shaped nonstick pans that I bought many years ago. It’s a two-layer cake that is easy to make, and you can put it together very quickly. Best of all, it’s incredibly moist and delicious. It has proven to be a major crowd-pleaser. Enjoy! – JM Farro
CHOCOLATE RASPBERRY BIRTHDAY CAKE
Duncan Hines Moist Deluxe Devil’s Food Cake Mix (18.25 ozs.)
Duncan Hines Chocolate Whipped Frosting (16.2 ozs.)
Solo Raspberry Cake and Pastry Filling (12 ozs.)
Cake Mate Candy Cake Decorations
2 – 9-inch Heart-Shaped Nonstick Cake Pans
Bake cake according to package directions.
After layers cool completely, spread the raspberry filling on top of the bottom layer.
Cover with top layer, and frost all sides of cake liberally.
Place decorations on frosted cake. Serve at room temperature.
Serves 6-8 people.
