Bills Chocolate Raspberry Pudding Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
The first time I tried this, I thought I had died and gone to heaven. The combo of the chocolate and raspberry? Delish! So moist, so good. It's a must try. Ingredients:
batter: 1/2 cup boiling water |
1/3 cup plus 2 tsp unsweetened cocoa powder (not dutch processed) |
1/4 cup whole milk |
1/2 tsp vanilla |
1/3 cup raspberry jam (about 3 oz) |
1 stick butter, softened |
1/3 cup packed light brown sugar |
1/3 cup granulated sugar |
2 large eggs |
1 cup all-purpose flour |
3/4 tsp baking soda |
1/4 tsp salt |
icing:1/4 cup butter |
1/3 cup cocoa powder |
1 1/2 cups powdered sugar |
1/6 cup milk |
1/2 tsp vanilla extract |
1 tbsp raspberry jam |
Directions:
1. CAKE: Preheat oven to 350 degrees and generously butter and flour a 9 x 2 inch round cake pan.
2. Line the bottom with a piece of wax paper, cut in a round shape to match the size of the pan.
3. In a bowl whisk tog. boiling water and cocoa powder until smooth and whisk in milk, vanilla and jam.
4. In a large bowl with mixer beat tog. butter and sugars until light and fluffy, add eggs 1 at a time, beating well after each addition.
5. In another bowl, mix tog flour, baking soda and salt and add to the egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition.
6. Pour batter in cake pan and bake for 30 to 35 minutes.
7. Cool cake slightly in pan on a rack, 10 to 20 minutes. Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Turn over onto plate and frost when totally cool.
8. ICING:Melt butter. Stir in cocoa.
9. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
10. Stir in vanilla and raspberry jam.
11. Add more milk if needed. Makes about 1 cup.
|
|