Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! This snack cake is a true winner. A rich chocolate cake with a layer of jam and like THE BEST frosting. The only thing I added was some cherries on top but they are not necessary. I was just gilding the lily a bit as I tend to do. I can’t wait to use this frosting on other treats as well, it is thattttt good!
Chocolate Raspberry Snack Cake
Ingredients
Cake
- 1⅔ cups flour
- 1½ cups sugar
- ⅔ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup (1 stick) butter, at room temperature
- 1½ cups buttermilk
- 1 teaspoon vanilla
- 2 eggs
Filling:
- ½ cup raspberry jam
Frosting:
- 1 cup sugar
- ¼ cup cocoa powder
- 4 tablespoons (1/2 stick) butter
- ½ cup milk
- 2 tablespoons light corn syrup
- 1½ cups sifted powdered sugar
- 1 teaspoon vanilla
Instructions
Cake
- Preheat oven to 350º.
- Line 9x13 pan with nonstick foil.
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- Add butter, buttermilk and vanilla and beat for a couple minutes, scraping sides of bowl as needed.
- Add eggs and beat for 2 more minutes, scraping sides of bowl often.
- Pour into prepared pan and bake for 25-35 minutes or till center of cake bounces back when pressed with your finger. Cool pan on wire rack.
Frosting
- Mix sugar and cocoa in a saucepan. Add butter, milk and corn syrup and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and place pan in cold water (I filled larger bowl with ice and water).
- When the mixture is cooled, stir in powdered sugar and vanilla. You may thin frosting with a little milk if desired.
- Spread jam filling over top of the cake, then carefully frost with an offset spatula. If cake is not eaten the day it is baked, store in refrigerator.
