Chocolate Raspberry Truffle Cake

Makes 96, 2-inch servings


  • 5 lb (full box) Krusteaz Professional® Devil's Food Cake Mix 732-0240
  • 52 fl oz (6 1/2 cups) water, divided
Raspberry Topping
  • 16 oz (1 2/3 cups) raspberry preserves
  • 4 oz (1/2 cup) butter
  • 8 fl oz (1 cup) heavy cream
  • 24 oz (4 cups) chocolate chips


  1. For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl. Add total amount of Krusteaz Professional Devil’s Food Cake Mix.
  2. Using a paddle, mix on medium speed 3 minutes.
  3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.
  4. Continue to mix on low speed 2 minutes.
  5. Scale batter into prepared full sheet pan. (For increased volume, use prepared cake frame.)
  6. For convection oven, bake at 300°F 20-25 minutes; for standard oven, bake at 350°F 25-30 minutes
  7. For topping, melt preserves, butter, heavy cream and chocolate chips in saucepan, over low heat. Remove from heat and stir until smooth. Let cool 5 minutes.
  8. Gently spread raspberry topping over prepared cake. Allow to cool and set completely before cutting.
  9. Garnish with whipped cream, chocolate shavings and fresh raspberries, if desired.
Subscribe to our monthly FlipNotes Newsletter