posted by lgskis 08-10-98 2:25 PM
Chocolate Raspberry Cake
Butter and flour for the pans
1/2 cup butter
2 cups sugar
2 tablespoons chambord or other blackberry liqueur
2 eggs
3/4 cup firmly packed unsweetened cocoa
3/4 teaspoon baking soda
1 and 3/4 cups self rising flour
1 and 3/4 cups whole milk
Grease and flour two 9 inch round cake pans. Preheat oven to 350 degrees.
Cream together the butter and sugar. Add the Chambord and the eggs and mix well. Add the cocoa and baking soda. Alternately add the flour and milk to the mixture, beginning and ending with the flour.
Divide the batter equally into the prepared pans. Bake in the center of the preheated oven for about 25 to 30 minutes. The cakes are done if they spring back when you press them lightly in the center. Cool in the pan for 10 minutes (I fine 15 to 20 minutes is better), then turn our on a rack to cool thoroughly before frosting.
Chocolate Raspberry Frosting
1/2 cup butter
1/2 cup seedless black raspberry jam
2 tablespoons Chambord or other blackberry liqueur
3/4 cup firmly packed unsweetened cocoa
1 pound confectioners' sugar
1/4 to 1/2 cup half and half, as needed
Cream together thoroughly the butter and the jam - there must be no lumps. Add the liqueur and cocoa and mix well. Then incorporate the confectioners' sugar in 3 batches, moistening each addition with a little 1/2 and 1/2 until the desired consistency for the frosting is reached.