Decadent Chocolate Raspberry Cake With Glutino Gluten Free Mix

I am a Glutino Vip Blogger and received product from Glutino for this post.

Ohm my goodness. I had a lot of fun with my box of goodies from Glutino this month. I decided to make a Gluten Free Decadent Chocolate Raspberry Cake to have on hand for deserts this week.

It was very simple and easy to make, but it looks like it took hours. It really is pretty enough to take to a party or a pot luck, too. Fabgrandpa asked me more than once, “Are you sure this is gluten free?”

Here’s how to make this cake:

Gluten Free Decadent Chocolate Raspberry Cake Recipe

1 box Glutino Decadent Chocolate Cake Mix

5 Tbls softened butter or margarine

2 eggs

1/2 tsp gluten free vanilla extract

1 cup sour cream

1 can (12 oz.) Solo Raspberry Cake & Pie Filling

1 pint whipping cream

1 tsp vanilla extract

1/3 cup sugar or Splenda

Using an electric mixer, beat the butter or margarine until light and fluffy. Add in the entire box of cake mix. Beat until it resembles crumbs. Add the eggs and vanilla, and beat until mixed well. Add in the sour cream and beat three minutes more.

Spray an 8″ or 9″ round cake pan lightly with oil. Pour the cake batter in the cake pan. Bake in preheated 350° oven for 40 minutes. Remove cake from oven and let cool completely. I cooled mine overnight.

Remove cake from pan and place on a cutting board. Using a piece of string or thread, cut the cake into two layers. (Place the string on the side of the cake farthest from you, and pull gently until the string comes out on the side next to you. You will have two level layers.)

To prepare the whipping cream, pour the cream into a large mixer bowl. Add 1 teaspoon vanilla extract. Beat on high for 3-5 minutes, until slightly thickened. Add the 1/3 cup of sugar or Splenda. Beat until thick and spreadable.

Place one of the cake layers on a cake plate. Spread with Raspberry Cake & Pie Filling. Spread half of the whipped cream over the raspberry filling. Top with the second layer. Spread with remaining raspberry filling, then with the remaining whipped cream.  Keep this cake in the refrigerator until ready to serve.