Raspberry Velvet Brownie Cake
- 1 (18.25 oz) box red velvet cake mix, like Duncan Hines
- 1 (20 oz) box dark chocolate brownie mix, like Ghirardelli
- 1 (16 oz) tub vanilla frosting
- 8 oz whipped cream
- 2 cups fresh raspberries
- None None dark chocolate curls and fresh mint, for garnish
- Preheat oven to 350u0b0F. Grease 3 baking pans. Line bottom of 1 pan with a sheet of wax or parchment paper.
- Make red velvet cake mix according to package directions. Divide between unlined pans and bake for 20-22 mins. Let cool.
- Make brownie mix according to package directions. Transfer to lined pan and bake for 25 mins. Let cool for 10 mins then invert onto a cooling rack and remove pan and liner. Let cool completely.
- Beat frosting with whipped cream. Place 1 red velvet layer on a serving platter. Spread 1/3 frosting mixture over cake then arrange 1/3 of berries over top. Place brownie layer over top and spread another 1/3 of frosting over brownie. Top with second layer of red velvet and spread remaining frosting over top. Garnish with raspberries.
red velvet cake mix, dark chocolate brownie mix, vanilla frosting, cream, fresh raspberries, chocolate curls
Taken from recipes-plus.com/api/v2.0/recipes/31514 (may not work)