Chocolate Raspberry Snack Cake

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

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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.

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