Sour-Cream Chocolate Cake With Fudgy Frosting and Raspberry Filling
Submitted by ilovebobby
SINNNNNNNN-FUL chocolate cake!!!! A great idea for a Mother's Day recipe!
- 2 eggs, let stand at room temp 30 mins
- 1½ cups all purpose flour
- ⅓ cup unsweeted cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup shortening
- 1¼ cup sugar
- 1 tsp vanilla
- 3 oz bittersweet chocolate, melted and cooled
- 1 (8-oz) carton sour cream
- 1 cup milk
- Fudgy Frosting:
- 1 (12-oz) package semi-sweet chocolate morsels
- ½ cup butter
- 1 (8-oz) carton sour cream
- 4½ cups powdered sugar, sifted
- Raspberry Filling:
- 1 jar Raspberry Polaner All-Fruit or raspberry preserves
- 1 pkg frozen raspberries, or fresh if they are in season
Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans, set aside.
In small bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In large bowl, beat shortening and sugar on medium speed.
Beat in eggs and vanilla until combined.
Beat in melted chocolate and sour cream.
Alternately add flour mixture and milk. Beat on low after each addition until combined. Spread batter into prepared pans.
Bake 25 min or until top springs back when touched. Cool on wire racks 10 minutes. Remove from pans, cool completely.
Prepare Fudgy Frosting: Melt and stir package of chocolate morsels and butter. Cool 10 minutes. Stir in sour cream. Stir in sifted powdered sugar until smooth.
Prepare Raspberry Filling: Drain ½ package of frozen berries. Combine with preserves. Add sugar to taste if too sour.
Place one cake layer flat side down on plate. Spread filling on top. Stack second cake layer on top of filling, flat side down. Frost entire cake with frosting.
- This recipe is a easier with the KITCHENAID STAND MIXER! Also, like the little black dress, every woman needs a decent Chocolate Cake recipe! The frosting should be sweet enough to set off the filling if the filling seems sour, however, sweeten the filling to taste if you like....
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