CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 118g carbohydrate (91g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
FRESH RASPBERRY PIE RECIPE - PILLSBURY.COM
Homemade raspberry pie has never been easier. Not sure how to make raspberry pie? Grab your little chefs and try out this four-step recipe. The key to making this delicious treat so easy is to create a raspberry pie with premade crust. Start by making a refreshing raspberry filling from scratch, then spread into a Pillsbury™ Pie Crust for a dessert that is full of berry flavor. You'll soon see why this is the best raspberry pie recipe of all time.
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
- Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
- To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 360 , CarbohydrateContent 49 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 29 g, TransFatContent 0 g
More about "how to make blue raspberry recipes"
CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 738 calories per serving
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
FRESH RASPBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 3 hours 0 minutes
Calories 360 per serving
- To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.
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