For my brothers wedding, I was asked to make a chocolate cake with raspberry filling. I searched and searched but still I could not find a creamy raspberry filling that I didnt’ have to be a rocket scientist to master. So, I decided to experiment in making my own filling, and came up with this on my first try. The result was a thick and creamy raspberry filling, with a deep raspberry hue. What I loved about this filling is that the jell-o punches up the flavor and color, but helps to stabilize.
Everyone who tased this (which I sandwiched between two 8″ chocolate cakes and frosted with chocolate butter cream icing) loved it, and I hope you will too!
- 1 jar Polenta Raspberry Jam (with seeds –I felt it gave it a more “homemade” texture)
- 1 jar marshmallow FLUFF
- 1 8oz package cream cheese (softened)
- 1 4oz package raspberry Jell-o
This recipe was enough to fill 2 cakes. (8″ round)
Combine the softened cream cheese with about 2/3 jar of the Marshamallow fluff with a handmixer on low, until well mixed.
Add 1/2 the jar of the Raspberry Jam and combine until fully incorporated.
Add the entire package raspberry Jell-o and mix on high with hand mixer until no longer “grainy”.
If you have left overs, this can be covered and refrigerated for future use