Which we purchase from here. But it is not in my backyard and a trip there regularly {as in weekly} is not feasible. Therefore we all must just dream of the occasional piece.
I modified a tried and true recipe for the version I made (in a 9 x 13 because I can cook but I can not decorate a cake)!
For the cake:
3 c. flour
2 c. sugar
2/3 c. cocoa
1 tsp. salt
1 tsp. soda
2 c. water
2/3 c. oil
2 tsp. vanilla
2 tsp. vinegar
Mix all of the above ingredients together for 1 minute. Pour into a greased 9 x 13 pan. Bake @ 350 for 30-35 minutes (until toothpick comes out clean). Cool completely. {I baked mine the night before and frosted in the morning}
Next comes the raspberry layer {I left this to gel in the fridge overnight}:
1.5 cups fresh raspberries
1/4 c. sugar
1 tsp. flour
1 tsp. corn starch
Mix all together mushing the raspberries. Allow to gel for about 4 hours. Spread on top of cooled cake.
Chocolate butter cream:
1/2 c. shortening
1/2 c. butter
1 c. sugar
2 Tbsp. flour
2 Tbsp. cocoa powder
2/3 c. milk
1 tsp. vanilla
Dash salt
Combine shortening, butter, sugar, flour, and cocoa. Beat until smooth - about 5-7 minutes. Gradually add milk, vanilla, and salt. Beat until fluffy.
Carefully spread on top of raspberries. {it worked best to dollop portions of the butter cream and spread locally rather than one big clump.}
Chocolate Icing (ganache?):
1/3 c. milk
1/4 c. butter
1 tsp. vanilla
Dash salt
1 c. chocolate chips
2 c. powdered sugar
In saucepan, bring milk, butter, and salt to a boil. Remove from heat, add vanilla and chocolate chips stir until melted. Add powdered sugar until desired consistency. {Too much powdered sugar it will be clumpy, too little and it will be runny}
Garnish with fresh raspberries:
Cut and enjoy! I sure did.
Linking to:
Anything Goes Party #28
Get Your Craft On
