Chocolate-Raspberry Torte

Cake:

Ingredients

1/2 cup baking cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk

Instructions

Stir together cocoa and boiling water in a small bowl until smooth; set aside. Cream shortening, sugar, and vanilla in a large mixing bowl until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch layer pans. Bake at 350 degrees F for 25 to 30 minutes, or until cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on wire rack.

Filling:

Course

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