Tuesday, August 23, 2011

Chocolate Raspberry Layer Cake

This cake is fast becoming my favorite cake to make for birthdays. I made it in February for Mary Beth's birthday using strawberries and in August for Charity's birthday using raspberries. The raspberries were our favorite. I also add a tsp of almond extract to the icing just because we like it. Any flavor would be acceptable. The stems and leaves are easily piped on with Wilton's kelly green decorator's icing from the grocery store and a thin writing tip. Also, use good chocolate for the cocoa and chocolate chips...always worth it! Bon Appetite!
Chocolate Raspberry Cake
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/3 cup cocoa
Blend the above ingredients well by hand. Make 3 holes in batter. In the first hole, put flavoring (vanilla, almond, coconut etc.), in the second hole put 2 Tbls. white vinegar, and in the third hole put 3/4 cup canola oil. Pour 2 cups ice cold water over all. Mix until well blended by hand. There is a chemical reaction which happens with the process of mixing that makes this crazy cake taste so crazy good. Don't skip the hand mixing, and fill all the holes as quickly as possible. Prepare a 9 x 12" pan or 2 8-9" circle pans for layering (my favorite) and bake for 30 minutes at 350 degrees.
6 Tbls. butter
6 Tbls. milk
1.5 cups sugar
Bring above ingredients to a boil in shallow pan. Boil one minute stirring constantly. Remove from heat and add 1/2 cup chocolate chips. Beat until melted. Let icing cool until it's of spreading consistency. I usually "pour" it on halfway between hot and completely cool. It almost has a fudge taste. mmmmmmmm :)

1 comment:

Charity said...

and it's sooooooo good! Magic happens in the kitchen with this cake . . . :)