Chocolate Raspberry Cake
Ingredients
Cake
- 315 g Tree Top Raspberry Fruit Base
- 120 g Tree Top Raspberry Puree Concentrate 504639
- 103 g shortening
- 351 g sugar
- 2.50 g vanilla
- 150 g eggs, separated
- 320 g cake flour
- 64 g cocoa powder
- 6.90 g soda
- 6 g salt
- 208 g cold water
Frosting
- 180 g Tree Top Raspberry Puree Concentrate 504639
- 84 g Butter, softened
- 50 g light cream
- 2 1-oz squares unsweetened chocolate, melted and cooled
- 3.7 g vanilla
- Powdered sugar
Directions
Cake:
Preheat oven to 350 F. Grease and lightly flour a 9″ x 13″ pan or two 9″ round cake pans.
Cream shortening and 201 g of sugar until light and fluffy. Add vanilla and egg yolks, one at a time, beating well after each. Add fruit base and puree; beat well. Sift together dry ingredients; add to creamed mixture alternately with cold water; beating after each addition.
Beat egg whites until soft peaks form; gradually add 150 g sugar, beating until stiff peaks form. Fold into batter; blend well. Pour into prepared pan(s).
Bake for 35 to 40 minutes until toothpick inserted into center of cake comes out clean. Cool completely before frosting.
Frosting:
Cream butter and raspberry puree. Add 3 cups powdered sugar. Blend well. Beat in 2 tbs. cream, cooled chocolate and vanilla. Gradually blend in more sugar and more cream until frosting is desired consistency.