Well, I finally did it! I committed and started my own blog. I have been thinking about doing this for a long time now, but I did it! I am brand spanking new to the blogging world and it is a very scary and intimidating place!! There are so many beautiful food blogs out there with gorgeous pictures.
I thought I would start off by making a cake. This was hard to choose just one, but I went with a chocolate fudge raspberry cake. I have been making this cake since I was a little girl and just learning to bake only I used more frosting in the middle instead of raspberry fruit spread. My family has always liked it and I thought I would jazz it up a bit by putting in a raspberry layer. It turned out really yummy!!
Cocolate Fudge Raspberry Cake
Course:
Dessert
Servings: 12
Ingredients
- Cake
- 1 3/4 c. all-purpose flour
- 1 c. good quality unsweetened cocoa powder
- 1 1/4 tsp. baking soda
- 1/8 tsp. salt
- 3/4 c. butter room temperature
- 2/3 c. granulated sugar
- 2/3 c. brown sugar packed
- 2 large eggs
- 2 tsp. vanilla
- 1 1/2 c. buttermilk
- Middle layer
- 3/4 c. seedless raspberry spreadable fruit
- Frosting
- 3/4 c. butter room temperature
- 3 1/2 c. powdered sugar
- 1/3 c. good quality cocoa powder
- 3 oz. good quality unsweetened chocolate melted
- 2 tsp. vanilla
- 1/3 c. milk
Instructions
-
Cake
-
Preheat oven to 350.
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Grease and flour the bottom and sides of both pans.
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Mix flour, cocoa, baking soda, and salt in a medium sized bowl. Set aside.
-
In a mixing bowl, beat butter and sugars at medium speed until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Add vanilla.
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At low speed, alternate with the flour and buttermilk and mix only until blended after each addition.
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Divide batter equally between prepared pans.
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Bake cakes for 25- 30 minutes. Or until a toothpick inserted in the middle comes out clean.
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Place pans to cool on a wire rack for 10 minutes.
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Take cake cake out of pans and finish cooling completely on racks.
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Frosting
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Beat butter and powdered sugar at a medium speed until light and fluffy.
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Add melted chocolate, cocoa powder, milk and vanilla.
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Continue beating until fluffy and smooth.
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Assembly
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Place one cake layer on a cake plate or stand.
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Pipe frosting around the outer edge of the cake to create a dam to hold in the raspberry filling.
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Spread on the raspberry filling.
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Top with second layer of cake.
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Spread remaining frosting on the top and sides of the cake.
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You can also reserve some frosting and pipe a decorative edge if desired.
Enjoy!