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chocolate cherry cake

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.