Dessert

Raspberries and chocolate cake is for Dessert.

Raspberries and chocolate cake takes 60 minutes to prepare.

Raspberries and chocolate cake takes 15 minutes to cook.

Raspberries and chocolate cake makes 12 servings.

The ingredients for Raspberries and chocolate cake are:

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

0.5 cup dark chocolate
0.5 cup semi-sweet chocolate
1/4 cup milk

1/4 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (12 oz.) frozen raspberries in syrup, thawed, pureed and strained. VERY IMPORTANT TO STRAIN THE RASPBERRIES, or the cream will be runny.
4 oz White Chocolate, broken into pieces
1/4 cup milk
1 3/4 cups Cool Whip Lite.
(Heavy whipping cream can be sub
1 teaspoon vanilla extract

Here is how you make Raspberries and chocolate cake:

Heat oven to 350° F. In a round or square cake pan place parcement paperFOR CAKE LAYER:Mix flour, baking powder and salt in small bowl. Set asideBeat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared pan.Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan.FOR CHOCOLATE LAYER:Melt in microwave the dark and semi-sweet chocolate and 1/4 cup cream/ milk for 1 minute; Stir. If needed melt it another 30 sec, or until is all melted and when mixed will have a smooth and creamy texture.Cool completely.FOR RASPBERRY MOUSSE LAYER:Mix sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely. Microwave the white chocolate baking bars and 1/4 cup cream until smooth texture when mixed. Cool completely. Stir into raspberry mixture. Add vanillaMake sure is completely cooled before adding to the whipped cream.Fold raspberry mixture into whipped cream.TO ASSEMBLE:Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate until the mousse is hardened. Carefully remove from pan holding to the waxed paper, remove the paper and place the cake on a plate. It can be left uncut or it can be cut in slices and refrigerated.Garnish with whipped cream and raspberries, or eat as is.Number of Servings: 12Recipe submitted by SparkPeople user MIOARA01.

The nutritional information for Raspberries and chocolate cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 337.7

• Total Fat: 16.8 g
• Cholesterol: 34.8 mg
• Sodium: 235.4 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 3.4 g
• Protein: 3.4 g