Raspberry And Coconut Snowflake Cake – a delicious recipe with cake mix, sour cream, eggs, raspberry brandy, chocolate chips, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 350 degrees.", "Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.", "Divide the batter among three 8"" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.", "Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.", "To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2"" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake."]
511
kcal
Calories
43
g
Fat
18
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) devil's food cake mix, 1 cup sour cream, 3 eggs, 1/3 cup raspberry brandy or 1/3 cup raspberry liqueur, and more.
Yes, Raspberry And Coconut Snowflake Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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