Ingredients

Cake

• 315 g Tree Top Raspberry Fruit Base
• 120 g Tree Top Raspberry Puree Concentrate 504639
• 103 g shortening
• 351 g sugar
• 2.50 g vanilla
• 150 g eggs, separated
• 320 g cake flour
• 64 g cocoa powder
• 6.90 g soda
• 6 g salt
• 208 g cold water

Frosting

• 180 g Tree Top Raspberry Puree Concentrate 504639
• 84 g Butter, softened
• 50 g light cream
• 2 1-oz squares unsweetened chocolate, melted and cooled
• 3.7 g vanilla
• Powdered sugar

Directions

Cake:

Preheat oven to 350 F.  Grease and lightly flour a 9″ x 13″ pan or two 9″ round cake pans.

Cream shortening and 201 g of sugar until light and fluffy. Add vanilla and egg yolks, one at a time, beating well after each. Add fruit base and puree; beat well. Sift together dry ingredients; add to creamed mixture alternately with cold water; beating after each addition.

Beat egg whites until soft peaks form; gradually add 150 g sugar, beating until stiff peaks form. Fold into batter; blend well. Pour into prepared pan(s).

Bake for 35 to 40 minutes until toothpick inserted into center of cake comes out clean. Cool completely before frosting.

Frosting:

Cream butter and raspberry puree. Add 3 cups powdered sugar. Blend well. Beat in 2 tbs. cream, cooled chocolate and vanilla. Gradually blend in more sugar and more cream until frosting is desired consistency.