Wednesday, June 29, 2011

Brownie Cake with Raspberry Filling

K2 has been baking!  [I love it when she bakes!]

This week's delight is very simple:   Brownie Cake with Raspberry Filling.  This is what you need:

2 Cups sugar
1 Cup butter
2 tsp vanilla
6 eggs
1 1/3 Cups flour
1 Cup cocoa powder
1 tsp baking powder
1 tsp salt

1 Cup [or so] Raspberry Jam for filling

Directions:
Mix all cake ingredients together [Not the jam!].   Pour into 2 greased, round cake pans.  Bake at 350 for 20-25 minutes.  Don't let it over-bake. 

Let cool completely.    Place one round  upside down [flat side up] on cake plate, cover with raspberry jam.  Stack other round on top, right side up [flat side down] and frost with Chocolate Buttercream Frosting.

Chocolate Buttercream Frosting:
1 Cup butter - softened
1 tsp vanilla
4 Cups powdered sugar
3/4 Cup cocoa powder
4 Tbs milk - add 2 T at a time.

Mix until well blended.   Spread on cooled cake.

For those neato chocolate shavings on top:  Freeze your favorite chocolate bar.  Make chocolate shavings by using a vegetable peeler to grate the edge of the bar.  

1 comment:

  1. Oooooh, drool!! I made a double choc cake this past weekend so will have to wait another month before I'm allowed to make anything this decadent. LOL!

    ReplyDelete

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