Wednesday, September 12, 2012

Raspberry Chocolate Cake (Recipe)

Taste of Home:  Best Loved Recipes hits bookstores everywhere this week.  I loved this book, so I am delighted to share this fabulous-looking recipe with you!

Raspberry Chocolate Cake


Excerpted from Taste of Home: Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine
By Taste of Home 
Prep: 45 min. + standing
Bake: 35 min. + cooling
Yield: 16 servings

Ingredients
  • 3 cups sugar
  • 2-¾ cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1-½ teaspoons salt
  • ¾ teaspoon baking powder
  • 1-¼ cups buttermilk
  • ¾ cup canola oil
  • 3 teaspoons vanilla extract
  • 3 eggs
  • 1-½ cups strong brewed coffee, room temperature
Filling:
  • 3 tablespoons all-purpose flour
  • 6 tablespoons 2% milk
  • 6 tablespoons shortening
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons raspberry liqueur
  • ¼ teaspoon salt
  • 2 drops red food coloring, optional
  • 4 tablespoons seedless raspberry jam, melted
Frosting:
  • 1 package (8 ounces) cold cream cheese
  • 1/3 cup butter, softened
  • ½ cup baking cocoa
  • 1 tablespoon raspberry liqueur
  • 4 cups confectioners' sugar
Directions   
  • Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
  • Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
  • In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
  • Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
  • Spread ½ cup filling over cake on the plate to within ¼ in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
  • In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.
Nutritional Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.


About Taste of Home
Taste of Home is America's connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscriptionwww.TasteofHome.com or on your favorite digital download device.

For more information please visit http://www.TasteofHome.com, and follow on Facebook and Twitter


Disclosure:  The ad immediately preceding this disclosure contains an affiliate link.  If you click through my Amazon link and complete a purchase, I will receive a small commission.  Thank you for supporting my cookbook habit! :)

0 Comments :

Post a Comment

I love to hear what you're thinking, so thank you for leaving a comment!

Spammers are unwelcome here, and spam comments will be deleted.

ShareThis