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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I love to have family over for the holidays and serve this requested dessert, says Margaret Malinowski of Oak Creek, Wisconsin. Ingredients:
1/3 cup butter, softened |
1/3 cup shortening |
1-3/4 cups sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1-1/4 cups buttermilk |
frosting: |
3 cups heavy whipping cream |
1 cup confectioners' sugar |
3 tablespoons baking cocoa |
1-1/2 teaspoons vanilla extract |
6 tablespoons seedless raspberry jam, warmed |
1-1/2 to 2 cups sliced almonds, toasted |
fresh raspberries and mint |
Directions:
1. Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the buttermilk, beating well after each addition.
2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, beat cream in a large bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer.
4. Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator. Yield: 12-14 servings.
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