Saturday, March 24, 2012

Easy Chocolate/Raspberry Cake



Follow directions for a boxed chocolate cake. (Our favorite is the devil’s food, dark chocolate) Bake the cake and cool. We used 2  8″ round pans.  I usually frost one and freeze the other for the next week.
After the cake cools completely, split the cake in half and spread a generous amount of seedless raspbery jam between the layers.  Next frost with your favorite buttercream frosting,  then enjoy!

Our favorite buttercream:
½ c. butter softened
1 lb. Powdered sugar (approx 4 c.)
1/4 c milk or cream
½ tsp salt
3/4 tsp vanilla

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