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Categories:
Cake sugar flour cocoa baking powder baking soda salt eggs milk vegetable oil boiling water Frosting butter cocoa powdered sugar milk vanilla filling seedless raspberry preserves vanilla
Viewed: 45 - Published at: 5 years agoIngredients
- Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
- Frosting
- 1/2 cup butter, melted
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Filling
- 1/4 cup seedless raspberry preserves (I use Wilkin & Son's LTD brand ( it's more expensive, but it's ~v e r y~ good.)
- 1/2 teaspoon real vanilla extract
Method
- Cake.
- Heat oven to 350°F.
- Grease and flour pans (two 9 inch round pans - I have used larger pans, and cupcakes - just adjust the cooking time accordingly).
- Combine dry ingredients.
- Mix in all wet ingredients except for the boiling water - beat at medium speed for about 2 minutes.
- Stir in boiling water - the batter will be very thin; this is not a mistake.
- Bake in prepared pans for 30 - 35 minutes or until toothpick stuck in middle comes out clean.
- Cool on rack 10 minutes.
- Remove from pan and cool completely on rack.
- Frosting.
- Combine melted butter with cocoa.
- Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
- Stir in vanilla.
- Filling.
- Stir the vanilla into the preserves until its smooth.
- Assembly.
- Spread Raspberry jam between cake layers.
- Frost completely cooled cake.
- MMM-MMMM So good!
