Chocolate and Raspberry Cake
Posted by: Elaine Wed, 11 Feb 2004, at 5:22 a.m.
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
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.