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Raspberry Chocolate Cake

 Raspberry Chocolate Cake
Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
16 ServingsPrep: 45 min. + standing Bake: 35 min. + cooling

Ingredients

  • 3 cups sugar
  • 2-3/4 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1-1/4 cups buttermilk
  • 3/4 cup canola oil
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 3 eggs
  • 1-1/2 cups strong brewed coffee, room temperature
  • FILLING:
  • 3 tablespoons all-purpose flour
  • 6 tablespoons 2% milk
  • 6 tablespoons shortening
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons raspberry liqueur
  • 1/4 teaspoon salt
  • 2 drops red food coloring, optional
  • 4 tablespoons seedless raspberry jam, melted
  • FROSTING:
  • 1 package (8 ounces) cold cream cheese
  • 1/3 cup butter, softened

2 of 2

Raspberry Chocolate Cake (continued)

Ingredients (continued)

  • 1/2 cup baking cocoa
  • 1 tablespoon raspberry liqueur
  • 4 cups confectioners' sugar

Directions

  • Preheat oven to 350°. Line three greased 9-in. round baking pans
  • with waxed paper and grease paper; set aside. In a large bowl,
  • combine first six ingredients. Combine buttermilk, oil and vanilla;
  • add to dry ingredients. Add eggs, one at a time, beating well after
  • each addition; beat 2 minutes. Gradually add coffee (batter will be
  • thin).
  • Pour batter into prepared pans. Bake 35-40 minutes or until a
  • toothpick inserted in the center comes out clean. Cool 10 minutes
  • before removing from pans to wire racks to cool completely.
  • For filling, in a small saucepan, whisk together flour and milk until
  • smooth. Cook over medium heat 1 minute or until thickened, stirring
  • constantly. Remove from heat and let stand until cool.
  • In a large bowl, cream shortening and butter until light and fluffy.
  • Gradually add confectioners’ sugar and mix well. Gradually add
  • cooled milk mixture; beat 4 minutes or until light and fluffy. Beat
  • in liqueur, salt and food coloring if desired.
  • Level tops of cakes if necessary. Place one layer on a serving plate;
  • spread with about 2 tablespoons jam. Place remaining layers on waxed
  • paper; spread one of the remaining layers with remaining jam. Let
  • stand 30 minutes.
  • Spread 1/2 cup filling over cake on the plate to within 1/4 in. of
  • edges. Top with jam-covered cake, then spread with remaining
  • filling. Top with remaining cake layer.
  • In a large bowl, beat cream cheese and butter until smooth. Beat in
  • cocoa and liqueur. Gradually beat in confectioners’ sugar until
  • light and fluffy. Frost top and sides of cake. Store in the
  • refrigerator. Yield: 16 servings.
Nutritional Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.