- 10
Ingredients
- CAKE:
- 1/2 C. unsweetened cocoa powder
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. soda
- 1/2 C. boiling water
- 1/2 C. vegetable shortening
- 2 C. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 C. sifted cake flour
- 1 C. buttermilk
- Frosting:
- 1 (12oz.) bag semisweet chocolate chips
- 1 C. dairy sour cream
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 1/2 tsp. red raspberry jelly
Preparation
Step 1
1. Grease and flour two 9 inch round cake pans. Preheat the oven to 350 degrees.
2. In a small bowl combine the cocoa powder, salt, baking powder and soda. Gradually stir in the boiling water until mixture is smooth. Set aside.
3. In the large bowl of the electric mixer, cream the shortening with the sugar. Beat in the eggs, one at a time, beating the mixture each time until it is smooth. Beat in the vanilla, then the cocoa mixture.
4. With the mixer on low speed, add the sifted flour in thirds, alternating with the buttermilk, beating after each addition only until the mixture is smooth.
5. Pour the batter into the prepared pans and bake 30-35 minutes, or until a toothpick inserted near the center comes out almost clean. (This is a moist, delicate cake. Don't go for a fully clean toothpick or the cake will be dry).
6. Cool in pan on racks for 15 minutes, then turn the layers out of the pans to cool completely.
7. Prepare the frosting: In the top of a double boiler, or in a small sauce pan over very low heat, melt the chocolate chips. Stir in the sour cream, then the salt, vanilla and raspberry jelly. Fill and frost the cake.