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Chocolate Fudge Raspberry Cake

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.

Fudge Raspberry Cake

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
Author: Malinda


  • 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


  • 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.