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home > recipes > cakes > chocolate and raspberry cake
from NY, USA 2 cups flour 1/2 cup baking cocoa 1/4 tsp salt 1 cup sugar 1 tsp baking soda 6 Tbs, white vegetable shortening 2 large eggs 1 tsp pure vanilla 6 oz milk 1 cup fresh or fresh frozen raspberries Garnish: Raspberry syrup Whipped cream Chocolate shavings I am always concocting special desserts for special occasions. This is for my husband for Valentine's Day. Moist and tender, the subtle flavors of berries and baking cocoa meld well. In a large bowl sift in all the dry ingredients. Beat in shortening with an electric mixer. Then add remaining ingredients ( except berries ) and beat all well. Fold in berries. Batter will be thick. Spread into a greased 9 inch square pan ( or 2 cake layer pans ) and bake in a preheated 325F oven until cake springs back in the center and test done in center, about 35 to 45 minutes .. Do not overbake. Cool cake completely. For a layer cake, spread layers with raspberry preserves and frost as desired . For cut from the pan pieces: drizzle with raspberry syrup and add whipped cream. Garnish if desired with fresh berries and chocolate shavings.

Chocolate and Raspberry Cake


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(posted March 13, 2003)

from NY, USA

2 cups
flour
1/2 cup
baking cocoa
1/4 tsp
salt
1 cup
sugar
1 tsp
baking soda
6 Tbs, white
vegetable
shortening
2 large
eggs
1 tsp pure
vanilla
6 oz
milk
1 cup fresh or fresh frozen raspberries
Garnish:
Raspberry syrup
Whipped
cream
Chocolate shavings

I am always concocting special desserts for special occasions. This is for my husband for Valentine's Day. Moist and tender, the subtle flavors of berries and
baking cocoa meld well.

In a large bowl
sift in all the
dry ingredients. Beat in shortening with an electric mixer. Then add remaining ingredients ( except berries ) and beat all well. Fold in berries. Batter will be thick. Spread into a greased 9 inch square pan ( or 2 cake layer pans ) and bake in a preheated 325F oven until cake springs back in the center and test done in center, about 35 to 45 minutes .. Do not overbake. Cool cake completely. For a layer cake, spread layers with raspberry preserves and frost as desired . For cut from the pan pieces: drizzle with raspberry syrup and add whipped cream. Garnish if desired with fresh berries and chocolate shavings.



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