Dessert

Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing is for Dessert.

Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing takes 60 minutes to prepare.

Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing takes 40 minutes to cook.

Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing makes 18 servings.

The ingredients for Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing are:

Cake:
2 cups flour
1 1/4 cup dark cocoa powder unsweetened
1 3/4 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 tsp pure vanilla extract
1 cup light sour cream
1/2 cup canola oil
1 tsp white vinegar (helps the leavening and tenderness)
1 cup hot water

Filling:
1 cup seedless raspberry jam
1 cup butter at room temp
1 1/2 cup icing (confectioner's) sugar

Icing
6 oz bittersweet or semisweet chocolate chopped, melted and cooled slightly
1 cup butter at room temp
2 cups marshmallow cream (1 jar)
1/4 cup confectioner's sugar

Here is how you make Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing:

Heat oven to 350 degrees. Butter two 9 inch cake pans, and line bottom of pans with bakers parchment or wax paper cut to fit the pan.Combine flour, cocoa, granulated sugar, baking soda, baking powder and salt together in a large bowl. In separate bowl beat the eggs, and add vanilla, sour cream, oil and vinegar. Add the egg mixture to the dry ingredients, and add 1 cup of hot water. Mix by hand with a spoon until batter is smooth. (Cake is all done by hand. Use mixer only for filling and icing)Divide into pans and bake 35 to 40 minutes, until wooden test skewer comes out clean. Cool on rack in pans for 15 minutes. Turn out from pans let let cool completely. (I do this the night before, and cake is still very tender and moist)Make filling by beating the butter with the jam about 10 minutes on med high speed, until fluffy. Add the confectioners sugar and beat until smooth.Slice the cake layers in half, and fill with raspberry filling. Make Icing:In mixer on med high beat the butter and slightly cooled chocolate until it is fluffy. Reduce the speed and mix in the marshmallow cream. Add vanilla and confectioner's sugar. Beat until smooth and fluffy.Ice cake, decorate with fresh raspberries if available.Serving Size: Serves 18 piecesNumber of Servings: 18Recipe submitted by SparkPeople user SISSYFEB48.

The nutritional information for Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 569.6

• Total Fat: 32.3 g
• Cholesterol: 81.0 mg
• Sodium: 396.0 mg
• Total Carbs: 71.2 g
• Dietary Fiber: 2.5 g
• Protein: 4.1 g