Chocolate Cake and Frosting With Raspberry Filling |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From the Hershey's Cocoa container. This is super easy and very rich - almost as easy as a boxed mix and a million times better. It's pretty hard to goof up this one. I'm posting it here in case Hershey's starts printing something else on that container. I like to spread seedless raspberry preserves in between the layers. It's a very dangerous cake to have around. Ingredients:
2 cups sugar |
1 3/4 cups flour |
3/4 cup cocoa |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup vegetable oil |
1 cup boiling water |
1/2 cup butter, melted |
2/3 cup cocoa |
3 cups powdered sugar |
1/3 cup milk |
1 teaspoon vanilla extract |
1/4 cup seedless raspberry preserves (i use wilkin & son's ltd brand ( it's more expensive, but it's 'v e r y' good.) |
1/2 teaspoon real vanilla extract |
Directions:
1. Cake.
2. Heat oven to 350°F.
3. Grease and flour pans (two 9 inch round pans – I have used larger pans, and cupcakes – just adjust the cooking time accordingly).
4. Combine dry ingredients.
5. Mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
6. Stir in boiling water – the batter will be very thin; this is not a mistake.
7. Bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
8. Cool on rack 10 minutes.
9. Remove from pan and cool completely on rack.
10. Frosting.
11. Combine melted butter with cocoa.
12. Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
13. Stir in vanilla.
14. Filling.
15. Stir the vanilla into the preserves until its smooth.
16. Assembly.
17. Spread Raspberry jam between cake layers.
18. Frost completely cooled cake.
19. MMM-MMMM So good!
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