Heavenly Chocolate Cake

By ezunich

Ingredients

• Cake:
• 1 1 1 cup butter, softened
• 2 1/2 2 1/2 1/2 cups sugar
• 5 5 5 eggs
• 1 1/2 1 1/2 1/2 tsp vanilla extract
• 2 3/4 2 3/4 3/4 cups all-purpose flour
• 1 1 1 cup baking cocoa
• 2 2 2 tsp baking soda
• 2 2 2 tsp baking powder
• 1 1 1 tsp salt
• 1 1/2 1 1/2 1/2 cups water
• Winter White Frosting & Filling
• 12 18 3 4 1/2 6 chopped white baking chocolate, 18 oz. cream cheese, 3 tbs butter and 4 1/2 tsp lemon juice; follow directions above. Yield: 6 cups.
• Raspberry Filling
• 3/4 to 1/3 2 1/4 1 1/2 heavy whipping cream until it begins to thicken. Add 1/3 cup red raspberry preserves, 2 1/4 tsp. sugar and 1 1/2 tsp. raspberry liqueur; beat until stiff peaks form. Spread on tops of bottom and middle cake layers.
• 2 2 cups
• Espresso Filling

Details

Servings 12

Preparation

Step 1

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove cakes from pans and transfer to wire racks to cool completely.

Spoon-Swirl Technique

To decorate your cake with graceful swirls, all you need is the tip of a spoon. To apply, scoop a generous amount of frosting onto the back of the spoon. Place the spoon on the cake with its tip in the 12 o'clock position, then sxvirl the spoon in a half circle to the left;.ending in the 6 o'clock position. Repeat,umtlil cake is covered.