Ingredients Jump to Instructions ↓

  1. 1/2 c Boiling water

  2. 1/2 c Unsweetened cocoa powder

  3. 2/3 c Buttermilk

  4. 1 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 1/3 c Granulated sugar

  10. 3 Eggs

  11. RASPBERRY FILLING: 1/2 c Granulated sugar

  12. 1/4 c Water

  13. 1 c Heavy cream

  14. 2 tb 10 X (confectioners') sugar

  15. 1 ts Vanilla

  16. 4 Egg whites

  17. 1/8 ts Cream of tartar

  18. 1 c Raspberries

  19. 1 ts Grenadine

  20. Garnish (Optional): whipped -cream, orange zest, Fresh raspberries 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

  21. 8 servings. Nutrient Value per Serving:

  22. 529 Calories,

  23. 9 g Protein,

  24. 26 g fat,

  25. 68 g Carbohydrate,

  26. 399 mg sodium,

  27. 152 mg Cholesterol. Exchanges:

  28. 1 1/4 starch/bread,

  29. 1 1/3 fruit,

  30. 3/4 lean meat,

  31. 4 1/2 fat.


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