Chocolate Cake And Frosting With Raspberry Filling
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 12
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
- 1/2 cup butter, melted
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup seedless raspberry preserves (i use wilkin & son's ltd brand ( it's more expensive, but it's ~v e r y~ good.)
- 1/2 teaspoon real vanilla extract
Recipe
- 1 cake.
- 2 heat oven to 350°f.
- 3 grease and flour pans (two 9 inch round pans – i have used larger pans, and cupcakes – just adjust the cooking time accordingly).
- 4 combine dry ingredients.
- 5 mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
- 6 stir in boiling water – the batter will be very thin; this is not a mistake.
- 7 bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
- 8 cool on rack 10 minutes.
- 9 remove from pan and cool completely on rack.
- 10 frosting.
- 11 combine melted butter with cocoa.
- 12 add sugar and milk alternately, beating on medium speed until desired consistency is reached.
- 13 stir in vanilla.
- 14 filling.
- 15 stir the vanilla into the preserves until its smooth.
- 16 assembly.
- 17 spread raspberry jam between cake layers.
- 18 frost completely cooled cake.
- 19 mmm-mmmm so good!
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