Updated Monday, March 24th, 2003
Delight your Valentine with this flavorful marriage of chocolate and raspberry. Bake in heart-shaped pans to make this chocolate-raspberry torte an extra special treat.
Stir together cocoa and boiling water in a small bowl until smooth; set aside. Cream shortening, sugar, and vanilla in a large mixing bowl until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch layer pans. Bake at 350 degrees F for 25 to 30 minutes, or until cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on wire rack.
In small bowl, combine whipping cream, confectioners' sugar, vanilla, and food coloring, and beat until stiff.
To assemble cake: Spread a thin layer of jam, then a third of the cream filling between each layer, reserving one third of the cream for the top. Spread a thick layer of jam on the very top. Using a pastry bag, decoratively pipe the remaining cream around the top of the cake.
In this issue: Summer Off the Beaten Path
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