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Deep Dark Chocolate Cake

Veteran Member
13638 posts
Joined: Jul 17, 2006


Posted to Thread #58 at 5:30 pm on Aug 26, 2006

Deep Dark Chocolate Cake

1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water

Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan. Bake 350 deg. for 35 min.

This cake is filled with a modified whipped cream filling:

Whipped cream filling

8 oz. Cream cheese, room temp
1/2 cup sugar
1 tsp. Vanilla
1/8 tsp. Salt
2 cups heavy cream
1/3 cup raspberry reduction (see below)

Defrost 1 small bag of raspberries (I buy the Trader Joes bag). Press berries through a fine strainer to remove all seeds. Heat juice on med-low heat until juice reduces to 1/3 cup then cool. Put cream cheese, sugar, vanilla, salt and raspberry juice in mixer and whisk on med-hi until fluffy (1-2 min.). On low speed, add cream in slow steady stream; when almost fully combined, increase speed and beat until stiff peaks form.

Note: this is wonderful served with scones instead of clotted cream!

The frosting was posted by Meryl (recipe by the Mean Chef):

After the cake was frosted, I roughly chopped about 2 cups of walnuts, tossed them in a sieve to remove the small particles, then pressed them into the frosting.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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