Raspberry Almond Chocolate Cake
- Prep. Time: n/a
- Cooking Time: 35-40min.
- Ready In: n/a
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- 2 cups all purpose flour
- 3/4 cup SACO Premium Cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 2 cups sugar
- 3 eggs, room temperature
- 2 tsp almond extract
- 1 1/2 cups milk, room temperature
- 1 pint raspberries
- powdered sugar
Preheat oven to 350°F. Grease 2 9-inch round cake pans. Line bottom of pans with wax paper. In a bowl combine flour, premium baking cocoa, baking soda, baking powder and salt. Set aside. In another bowl, beat butter with electric mixer for 30 seconds. Add sugar and eggs until well combined. Beat in almond extract and milk. Gradually add flour mixture on low speed and scrape sides of bowl. Spread batter evenly onto prepared pans. Bake for 35-40 minutes. Cool cake in pans for 10 minutes. Remove cakes from pans, peel off wax paper and let cool thoroughly. Place cake layer on serving platter. Spread with thin layer of cream cheese frosting. Place raspberries on top of layer of frosting. Place second cake on top, spread frosting over top and sides. Garnish with fresh raspberries and light dusting of powdered sugar.
2. Chocolate Cream Cheese Frosting:
- 8oz pkg cream cheese, room temperature
- 1 stick butter, room temperature
- 1/2 cup SACO Premium Cocoa
- 1 tsp almond extract
- 4 cups powdered sugar
Beat cream cheese and butter with mixer. Combine with cocoa, almond extract and powdered sugar until frosting is light and fluffy.
This Recipe Yields: 16 servings.
|Calories from Fat||110|
- By Administrator, Madison, WI In Cakes