Tuesday, August 22, 2006

Raspberry Chocolate Cake

Here's a delicious chocolate cake with a vibrant pink raspberry filling hidden inside. Prep: 35 min., Cook: 35 min., Other: 10 min.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Dark Chocolate Frosting
Garnish: fresh raspberries

Combine first 6 ingredients in a large bowl, and make mixture well in the center.
Stir together eggs with next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.

Yield: Makes 12 - 15 servings

As always you can find more on chocolate at Chocolate Cavity

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