Ingredients
- 18.4 ounce package triple chocolate fudge cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup water or 1/2 cup raspberry rum
- 14 ounces condensed milk
- 18 ounces raspberry preserves
- 17 ounces butterscotch topping
- 1 pint whipping cream
- 2 tablespoons cocoa powder
- 1 package fresh raspberries
- Fresh mint leaves
Directions
In a large mixing bowl add the cake mix, eggs, oil, water or rum until you have a smooth batter. Pour the batter into a greased 9 by 13-inch cake pan.
Heat a grill to 300 degrees F.
Put the cake pan on the grill, cover with the grill lid, and bake until done, approximately 30 minutes.
When done put the pan on cooling rack, upside down, until the cake drops from the pan. Turn the cake over and put it back into the pan. Poke holes into cake with the handle of wooden spoon, and pour the condensed milk into the holes. Spread the cake with an even layer of raspberry preserves, then spread with butterscotch topping. Whip the cream in a medium bowl until stiff peaks form and spread it over the toppings.
Cut the cake into 3-inch pieces and serve on individual serving plates. Sift cocoa powder over the cakes and garnish each with 2 fresh raspberries and 2 mint leaves. Serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By nc.sandra_11961556
Louisburg, 73
on January 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dessert was rich and satisfying. I saw the show yesterday and used the ingredients I had on hand to make this dessert. So I substituted Chambord liqueur for the raspberry rum. (Chambord is raspberry liqueur. I used Cajeta instead of the butterscotch topping. (Cajeta is a Mexican caramel sauce. - - I love the flavor of caramel more than butterscotch anyway. I used frozen raspberries. I did not use the whole can of condensed milk but wished I had. The Chambord probably made the desert sweeter than the rum would have but I used Polner Raspberry preserves which is all fruit and less sweet than other preserves, so it probably balanced. Note to brandingiron: If you used raspberry vinegar instead of raspberry rum I don’t think the dessert would have a satisfying flavor. Your concern is simply silly. Bakers know the difference between condensed milk and evaporated milk.
By pmadan_10176177
Lugoff, SC
on November 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
When condensed milk is not sweetened it is known as evaporated milk. The recipe calls for condensed milk NOT evaporated milk. Most experienced bakers are already aware of these differences. Cake is on the rich side but nevertheless very good. I did not over use the condensed milk but used it sparingly. The raspberry rum makes all the difference glad I used it rather than water.
By brandingiron
on November 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I haven't made it yet, but I guarantee that if you follow this recipe as is, you're going to have a gloppy mess. There's an enormous difference between condensed milk and SWEETENED condensed milk!
Read all 3 reviews