| ivmeer |
Posted - Jun 12 2006 : 1:57:17 PM
Okay, this is a recipe that I made up myself several years ago after some suggestions by an ex-boyfriend.
Your favorite chocolate cake recipe for a standard 2-layer cake (I use the one from the Good Housekeeping Cookbook substituting butter for the shortening. You can use whatever you like, including a mix)
1 1/2 cups frozen raspberries
raspberry jam
chocolate buttercream frosting (I use the recipe from Domino Confectioner's Sugar, sort of. Really, I just sort of wing it until it looks right)
fresh raspberries, for decorating.
1. Mix up cake batter according to recipe
2. Beat frozen raspberries (do not defrost!) into batter with an electric hand mixer until they're blended in
3. Pour into 3 greased layer cake pans and bake at 25 degrees lower than the recipe says until a toothpick inserted in center comes out clean. Allow to cool.
4. Layer cake, spreading jam on top of the two bottom layers and frosting on the bottom of the two top layers. So in other words, bottom layer should have jam on top, middle layer should have jam on top and frosting on bottom, top layer should have frosting on bottom. Frost all around with chocolate frosting.
5. Top with raspberries. You can also sprinkle chocolate sprinkles, shaved chocolate, or mini chips on top.
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