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.
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.
