Directions (continued)
- In a large bowl, cream shortening and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Beat in
- melted chips and vanilla. Combine the flour, baking powder and soda;
- add to creamed mixture alternately with buttermilk, beating well
- after each addition. Transfer to prepared pans.
- Bake at 350° for 26-30 minutes or until a toothpick inserted near
- the center comes out clean. Cool for 10 minutes before removing from
- pans to wire racks to cool completely; gently peel off waxed paper.
-
- In a small saucepan, bring raspberries and water to a boil. Reduce
- heat; simmer 5 minutes. Remove from the heat. Press raspberries
- through a sieve; discard seeds. Cool.
- In the same pan, combine sugar and cornstarch; stir in raspberry
- puree until smooth. Bring to a boil; cook and stir for 2 minutes or
- until thickened. Cool. Spread between cake layers.
- In a large bowl, beat cream cheese until fluffy. Beat in melted
- chips; fold in whipped topping. Spread over top and sides of cake.
- Pipe frosting over top edge of cake and garnish with berries if
- desired. Store in the refrigerator. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.