Bob's Chocolate Raspberry Sheet Cake

By á-56845

Ingredients

• Recipe By : Chicago Tribune
• Serving Size : 24 Preparation Time :0:25
• Categories : Cakes
• Amount Measure Ingredient -- Preparation Method
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup butter -- 2 sticks
• 1 cup water
• 1/4 cup cocoa
• 2 large eggs -- sllightly beaten
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon raspberry liqueur or raspberry extract
• FROSTING
• 1/2 cup butter -- 1 stick
• 6 tablespoons half and half
• 1/4 cup cocoa
• 1 box confectioner's sugar -- 16 oz.
• 1 teaspoon raspberry liqueur or raspberry extract

Preparation

Step 1

Heat oven to 350 degrees. For cake stir together flour and sugar in large bowl. Put butter, water and cocoa in saucepan over medium heat. Heat until butter is melted, stirring frequently. Add butter mixture to flour mixture; stir until blended. Stir in eggs, buttermilk, baking soda and liquer or extract. Pour batter into greased 15 X 10 inch jelly roll pan. Bake until wooden pick inserted in center comes out clean, about 25 minutes. For frosting combine butter, half and half and cocoa in small saucepan. Heat to boil over medium-high heat. Remove from heat; stir in sugar and liquer or extract. Immediately pour frosting over cake when removed from oven. Cool completely.