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Rich Dense Chocolate Raspberry Cake (Fred Peters)

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

1  c  Packed lt brown sugar
1  c  Flour
1/2  c  Cocoa
3/4  ts  Baking soda
3/4  ts  Baking powder
1/2  ts  Salt
2    Eggs
1/2  c  Sour cream
1/4  c  Oil
2  tb  Framboise raspberry liqueur,
    Plus additional for
1/2  c  Boiling water

Preheat the oven to 350 degrees. Grease and flour one 8-inch round or one 8-inch heart-shaped cake pan. In a mixing bowl, combine sugar, flour, cocoa, soda and baking powder. Add the eggs, sour cream, oil, and 2 Tbsp Framboise. Beat with a mixer on the lowest speed until well blended. Add the boiling water and combine. Pour into the prepared pan and bake for 30 to 35 minutes or unti a wooden toothpick inserted into the center comes out clean. Cool on a cake rack for 10 minutes before removing from the pan. Prick the inverted cake all over with the tines of a fork and drizzle with additional raspberry liqueur. Let cool completely. Coat with White Chocolate Buttercream Frosting, if desired. Makes a romantic dessert for two. White Chocolate Buttercream Icing 6 oz white chocolate, use chips or cut lg blocks into sm pieces 3 Tbsp water 1/2 c sugar 1/4 c water 2 pinches cream of tartar 1 lg egg 6 oz unsalted butter, slightly softened and cut into chunks To melt the white chocolate, combine with 3 Tbsp of water and place in a double boiler and melt slowly over simmering water (the water should not touch the bottom of the upper section). Stir until smooth. remove from the heat and cool until lukewarm. Meanwhile, make the buttercream. In a sm saucepan, combine the sugar, water, and cream of tartar; stir. Cover and bring to a boil over mdm heat. Simmer, covered, for about 1 minute to disslove the sugar. Uncover and wipe down the sides of the pan with a wet pastry brush or damp paper towel to remove any sugar crystals. Cook until the temperature reaches 242 degrees on a candy thermometer. In a sm bowl, beat the egg with an electric mixer until pale and thick. Pour the sugar syrup in a thin stream (near the beaters to prevent spattering) into the beaten egg while beating constantly. When the mixture has cooled to lukewarm, add the butter, one tablespoonat a time and continue to beat until smooth. Gently beat in the melted white chocolate until combined and smooth. Cool before spreading on the cake. The Baltimore Sun; February 13, 1991 Keywords: cake

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