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!!

Print Recipe

Cocolate Fudge Raspberry Cake

Course: Dessert

Servings: 12

Author: Malinda

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.
• Grease and flour the bottom and sides of both pans.
• 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.
• Add eggs one at a time, beating well after each addition.
• Add vanilla.
• At low speed, alternate with the flour and buttermilk and mix only until blended after each addition.
• Divide batter equally between prepared pans.
• Bake cakes for 25- 30 minutes. Or until a toothpick inserted in the middle comes out clean.
• Place pans to cool on a wire rack for 10 minutes.
• Take cake cake out of pans and finish cooling completely on racks.
• Frosting
• Beat butter and powdered sugar at a medium speed until light and fluffy.
• Add melted chocolate, cocoa powder, milk and vanilla.
• Continue beating until fluffy and smooth.
• Assembly
• Place one cake layer on a cake plate or stand.
• Pipe frosting around the outer edge of the cake to create a dam to hold in the raspberry filling.
• Spread on the raspberry filling.
• Top with second layer of cake.
• Spread remaining frosting on the top and sides of the cake.
• You can also reserve some frosting and pipe a decorative edge if desired.