I made this cake for my granddaughters birthday recently. I wanted to spruce up the cake mix so I decided to add some ginger and cinnamon and some additional sugar to the batter. I find that the gluten free mixes are not as sweet as regular mixes and I always need to add some sugar. (The cake in the picture is in a container I used to transport it to my granddaughter, that is why it is not on a nice platter).
I made the cake in a regular jelly roll pan and then cut it into three pieces and stacked them on top of each other using raspberry jam in between. She went with us to pick the berries and then helped us to make the jam too. And I love chocolate and raspberries together.
Chocolate cake
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
1 box Blue Diamond Almond Chocolate Cake Mix
2 eggs
1/2 cup sugar
1/4 cup melted butter
1 tablespoon fresh ginger, finely grated
1 tablespoon cinnamon
1/2 cup water
Raspberry jam
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease parchment paper large enough to cover a cookie sheet. Set aside.
- Grate the fresh ginger very fine and place it in a large bowl.
- Add the cake mix, sugar, and cinnamon, mix well.
- In a small bowl, add the melted butter, eggs and water. Mix well. Pour over the dry mixture in the large bowl. Mix well.
- Pour the contents on the cookie sheet and bake for about 15 to 20 minutes. Check doneness with a toothpick.
- When done, remove from the oven, cover with a towel and allow to cool. Cut into three equal segments.
- Place one of the segments on a platter, top with the raspberry jam and spread evenly. Place the next segment on top and repeat. Frost with your favorite frosting.
