This is the most moist chocolate cake I have ever tried! It totally tastes like something Grandma would make. I am bummed, however, beause the sweetened frozen raspberries in syrup for the raspberry cream are getting difficult to find here in Pocatello. Hopefully you will have better luck finding it. It usually comes in a little 10 oz. tub in the frozen fruit section of grocery stores. For a while, I could only find it at Albertson's. Now they don't even carry it anymore. Good thing I still have a few tubs left in our freezer! If you can't find the raspberries, feel free to experiment around and top these awesome cake slices with whatever your little heart desires!!
Cake:
1 Jar (10 Ounces) seedless blackberry or black raspberry spreadable fruit, divided
2/3 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
¾ cup baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
Powdered sugar (optional-but recommended!)
Fresh raspberries and/or blackberries (optional-but recommended!)
RASPBERRY CREAM:
1 package or tub (10 ounces) frozen sweetened raspberries (in syrup), thawed
1 carton (8 ounces) cool whip, thawed
Place ¾ cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 40-60 seconds or until melted; set aside. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients. Pour into a greased and floured 10-in. fluted tube (bundt) pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted. Brush over warm cake. Cool. Dust with powdered sugar, if desired. For raspberry cream, puree raspberries in a blender or food processor; strain and discard seeds. Fold in the whipped topping. Serve with the cake. Garnish each slice or cake with the raspberry cream and fresh berries, if desired.
Yield: approx. 10-12 servings
Source: Quick Cooking Magazine.
Cake:
1 Jar (10 Ounces) seedless blackberry or black raspberry spreadable fruit, divided
2/3 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
¾ cup baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
Powdered sugar (optional-but recommended!)
Fresh raspberries and/or blackberries (optional-but recommended!)
RASPBERRY CREAM:
1 package or tub (10 ounces) frozen sweetened raspberries (in syrup), thawed
1 carton (8 ounces) cool whip, thawed
Place ¾ cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 40-60 seconds or until melted; set aside. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients. Pour into a greased and floured 10-in. fluted tube (bundt) pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted. Brush over warm cake. Cool. Dust with powdered sugar, if desired. For raspberry cream, puree raspberries in a blender or food processor; strain and discard seeds. Fold in the whipped topping. Serve with the cake. Garnish each slice or cake with the raspberry cream and fresh berries, if desired.
Yield: approx. 10-12 servings
Source: Quick Cooking Magazine.
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