Chocolate Cake with Raspberry Cream Frosting

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Preheat oven to 350 degrees.

Grease and line with parchment paper 3 round cake pans – 8 or 9 inch

Cream:
            ½ C oil – I use canola
            2 C sugar

Add and mix:
            2 eggs
            2 t vanilla

Carefully add and mix:
            ¾ C cocoa
            2 C flour                                  Alternate the dry ingredients
            2 t baking powder                   with 1 C milk
            1 ½ t baking soda
            1 t salt
            1 ½ t espresso powder

Add and mix well:
           1 C boiling water

Make sure you scrape down the sides of the bowl when mixing.

Pour evenly in the three prepared pans.

Bake about 25 minutes – always check with toothpick – make sure you don’t overbake.

Let cool about 12 minutes and then remove from pan – loosen the cake from the edge with a knife before flipping them over.

Make sure cake is totally cool before frosting.

 

Raspberry Cream Frosting

Cream:
            1 C room temperature butter
            1 8 oz. room temperature cream cheese

Add and mix well:
            2 t vanilla
            ½ t salt
            6 T seedless raspberry jam

Slowly mix – a little at a time:
            7 C powdered sugar – I sift mine to make sure there are no lumps

When the frosting starts to get too stiff add:
            2 T milk

Mix really well scraping the side of the bowl.

If your cakes are rounded, level them off with a serrated knife.

Assemble - cake, 1/3 frosting, cake 1/3 frosting, cake and the final 1/3 frosting

Garnish with raspberries. – If not serving for a while you may want to wait to add the raspberries, so they don’t bleed.