Ingredients Jump to Instructions ↓

  1. 1/2 c Boiling water

  2. 1/2 c Unsweetened cocoa powder

  3. 2/3 c Buttermilk

  4. 2/3 c All-purpose flour

  5. 1 ts Baking soda

  6. 1/2 ts Baking powder

  7. 1/4 ts Salt

  8. 1/2 c Butter, softened (1 stick)

  9. 1/3 c Granulated sugar

  10. 3 Eggs

  11. 1 ts Vanilla RASPBERRY FILLING:

  12. 1/2 c Granulated sugar

  13. 1/4 c Water

  14. 1 c Heavy cream

  15. 2 tb 

  16. 10 X (confectioners') sugar

  17. 1 ts Vanilla

  18. 4 Egg whites

  19. 1/8 ts Cream of tartar

  20. 1 c Raspberries

  21. 1 ts Grenadine Garnish (Optional): whipped -cream, orange zest, Fresh raspberries

Instructions Jump to Ingredients ↑

  1. CHOCOLATE CAKE: PREPARE THE CAKE: Grease a 15 x 10 x 1-inch baking pan. Line with waxed paper. Grease the waxed paper. Preheat the oven to moderate (350F). Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa. Stir in the buttermilk; the mixture should be cool. Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients. Pour into the prepared pan. Bake for 20 minutes or until the center springs back when lightly pressed. Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Remove the waxed paper. PREPARE THE FILLING: Heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar. Boil until the temperature registers 240 F on a candy thermometer, about 10 minutes. Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff. Cover and refrigerate. Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form. Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool. Place the raspberries in a blender or food processor. Whirl for about 5 seconds to puree. Fold the raspberries and grenadine into the whipped cream. Gently fold the meringue into the raspberry cream. Set aside. ASSEMBLE THE CAKE: Cut the cake crosswise into three equal rectangles (5 x 10 inches). Place one rectangle on a serving platter. Top with 2 cups of the filling. Repeat two more times, ending with a layer of raspberry cream. Garnish with whipped cream, orange zest, or fresh raspberries, if you wish. Makes 8 servings. Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g Carbohydrate, 399 mg sodium, 152 mg Cholesterol. Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat. [FAMILY CIRCLE; 2/1/91] Posted by Fred Peters. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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