Raspberry Chocolate Cake

By bobcat

Ingredients

• Cake:
• 3/4 cup (1 1/2 sticks) butter or margarine
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups flour
• 1/3 cup baking cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• Frosting:
• 1 cup (6 oz) semi sweet chocolate chips
• 1/2 cup dairy sour cream
• 2 tbs confectioners sugar
• 1/2 tsp vanilla
• 1/2 cup raspberry preserves
• Fresh raspberries, if desired

Preparation

Step 1

Preheat oven to 350 degrees. For cake, cream butter in large mixer bowl. Gradually beat in sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients. Add alternately with buttermilk, beginning and ending with dry ingredients.

Divide batter evenly between two buttered and floured 9-inch round cake pans. Bake 25-30 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and cool completely on wire racks.

For frosting, melt chocolate chips in medium sized heavy saucepan. Cool slightly. Stir in sour cream, sugar, and vanilla. Let stand 10 minutes before using.

To assemble, place one cake layer on serving plate. Spread preserves over top. Cover with second layer. Frost sides and top of cake. Garnish with fresh raspberries, if desired.