1. Preheat oven to 350° F.
2. Mix cakes according to package directions in separate bowls.
3. Beat 1 teaspoon of cinnamon into each cake batter.
4. Divide the batter between two 10-inch cake pans.
5. Bake for 40 minutes or until a skewer inserted into the center comes out clean.
6. Let cakes cool completely in the pans.
7. For the frosting: Using an electric mixer, beat the butter on medium speed for 2 minutes or until creamy.
8. Continue to mix on low speed while gradually adding the powdered sugar, cocoa powder, cream, remaining cinnamon, vanilla and salt.
9. Increase mixer speed to high, and beat for 2 minutes.
10. After the cakes have cooled, turn cakes out onto a plate.
11. Slice off the domed top of the cakes, and discard the cake scraps.
12. Cut each cake into two layers to make a 4-layer cake.
13. In a bowl, combine the raspberry preserves and crème de cacao.
14. Begin assembling the layers by spreading 1/3 of the raspberry mixture first and then 1 cup of frosting between each cake layer.
15. Refrigerate the cake for 1 hour before frosting the sides.
16. Spread a thin layer of frosting on the sides. Refrigerate the cake for 1 more hour.
17. Finish by frosting another layer on the sides and then the top.
18. To make the candied peppers, place all ingredients in a saucepan.
19. Bring to a boil. Let simmer for 15 minutes.
20. Remove peppers from the liquid.
21. Place on a rack to cool and dry for 1 hour.
22. Once dry, scatter over the top of the cake.
Per Serving:
Calories: 1,040, Fat: 51 g (27 g Saturated Fat), Cholesterol: 100 mg, Sodium: 800 mg, Carbohydrates: 152 g, Fiber: 6 g, Protein: 7 g.
Shop Ingredients
Nutritional Information
Per Serving:
Calories: 1,040, Fat: 51 g (27 g Saturated Fat), Cholesterol: 100 mg, Sodium: 800 mg, Carbohydrates: 152 g, Fiber: 6 g, Protein: 7 g.
Directions
1. Preheat oven to 350° F.
2. Mix cakes according to package directions in separate bowls.
3. Beat 1 teaspoon of cinnamon into each cake batter.
4. Divide the batter between two 10-inch cake pans.
5. Bake for 40 minutes or until a skewer inserted into the center comes out clean.
6. Let cakes cool completely in the pans.
7. For the frosting: Using an electric mixer, beat the butter on medium speed for 2 minutes or until creamy.
8. Continue to mix on low speed while gradually adding the powdered sugar, cocoa powder, cream, remaining cinnamon, vanilla and salt.
9. Increase mixer speed to high, and beat for 2 minutes.
10. After the cakes have cooled, turn cakes out onto a plate.
11. Slice off the domed top of the cakes, and discard the cake scraps.
12. Cut each cake into two layers to make a 4-layer cake.
13. In a bowl, combine the raspberry preserves and crème de cacao.
14. Begin assembling the layers by spreading 1/3 of the raspberry mixture first and then 1 cup of frosting between each cake layer.
15. Refrigerate the cake for 1 hour before frosting the sides.
16. Spread a thin layer of frosting on the sides. Refrigerate the cake for 1 more hour.
17. Finish by frosting another layer on the sides and then the top.
18. To make the candied peppers, place all ingredients in a saucepan.
19. Bring to a boil. Let simmer for 15 minutes.
20. Remove peppers from the liquid.
21. Place on a rack to cool and dry for 1 hour.
22. Once dry, scatter over the top of the cake.