Recipe courtesy of Team Bad Boyz of BBQ
Chocolate Penalty Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 741
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 110
- Dietary Fiber
- 4
- Sugar
- 58
- Protein
- 9
- Cholesterol
- 96
- Sodium
- 584
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 30 min
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.