Recipe courtesy of Ree Drummond
Layered Chocolate Berry Cake
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 35 min
- Yield: 6 - 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 567
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 1 g
- Sugar
- 57 g
- Protein
- 3 g
- Cholesterol
- 74 mg
- Sodium
- 372 mg
If Ree needs to make an impressive cake for a special occasion and is short on time, she often uses a boxed cake mix. She then decorates it with buttercream, fresh fruit, edible flowers and other decorations to make it look elegant and impressive.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 35 min
- Yield: 6 - 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 567
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 1 g
- Sugar
- 57 g
- Protein
- 3 g
- Cholesterol
- 74 mg
- Sodium
- 372 mg
Ingredients
Cake Mix:
Buttercream Filling:
For Decorating:
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Directions
- For the cake mix: Bake the cake in two 8-inch round cake pans according to the box directions. Set aside to cool completely.
- For the buttercream filling: Add the butter, powdered sugar, vanilla, salt and half the milk to a medium bowl. Begin to drizzle in the remaining milk and incorporate slowly using a hand mixer. Turn up the speed and whip until fully incorporated, 3 to 4 minutes in total. Set aside.
- To decorate: Place one cooled cake round on a cake stand. Top with half of the buttercream, and smooth over, leaving a well in the middle. Pool the preserves in the middle of the well and spread to come near the edge. Top with the second cake round, then add the rest of the buttercream. Decorate with edible flowers, if using, plus fresh strawberries and mint.
