by JennT1981
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JennT1981's Notes:
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2 cups
flour
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2 cups
sugar
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1 cup
unsweetened cococa powder
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1 1/2 cup
milk
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2/3 cups
vegetable oil
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2
eggs
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2 cups
semi sweet chocolate chips
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1 cup
cream cheese, softened
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1/4 cup
shortening
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1 1/2 tablespoon
water
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2 3/4 cups
powdered sugar
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1/4 cup
raspberry jam
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2 tablespoons
raspberry jam
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2 cups
powdered sugar
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1/2 teaspoon
almond extract
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2 tablespoons
fresh squeezed orange juice
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Preheat oven to 350 degrees F. Grease and flour two 9 x 1 ½ inch round cake pans and set aside.
Ask the hotline about this step!In a large bowl combine flour, sugar, cocoa powder, baking soda and powder and salt. Add milk and oil and beat on low just until combined. Add eggs, one at a time, until thoroughly mixed, about 2 minutes. Pour batter evenly into each prepared cake pan and smooth tops with a spatula.
Ask the hotline about this step!Bake 30 to 35 minutes until toothpick comes out clean. Cool cakes in pans on a rack about 10 minutes. Carefully remove cakes from pans and continue cooling on rack until completely cool.
Ask the hotline about this step!In a medium bowl combine ingredients for filling and beat until smooth. Let chill in fridge at least 30 minutes.
Ask the hotline about this step!Combine ingredients for drizzle until desired consistency is achieved. Assemble cake by slathering filling on top one of the cakes and topping with the other. Evenly pour drizzle over top and return to fridge to set and let flavors meld another 30 minutes.
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Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
