Chocolate Raspberry 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
- 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
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.
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.