(Did I mention I broke my camera? Using an older camera, and couldn't get it to focus. Pictures might be sketchy until I get a new camera for Christmas, a hint to anyone who might be reading.)
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
Mix sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. (If using mixer, beat on medium about 2 min.) Stir in boiling water. Pour into large greased & floured bundt pan. Be careful not to overfill.
Bake at 350 degrees approximately 35 minutes, or until inserted toothpick comes out clean. Invert onto plate or wire rack after cooling 10 minutes. When cooled to room temperature or slightly warmer, add toppings:
Raspberry glaze:
1/4 cup seedless raspberry jam
2 tablespoons apple juice
1/2 teaspoon rum extract
Frosting:
2 squares baking chocolate
1/4 cup heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
In a small saucepan, combine the glaze ingredients. Cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
Place chocolate in glass baking pan. Heat gently in microwave 10 seconds, and 5 seconds thereafter until melted. Do not overheat. Stir in cream. Cook 40 more seconds and stir or until thickened. Stir in powdered sugar and vanilla until smooth. Drizzle over cake. Let stand until set. Top with fresh raspberries if desired.
No comments:
Post a Comment