Raw, adjective: 10. not diluted, as alcoholic spirits: raw whiskey.



Aaaaaand it's Bundt Cake Saturday!

Morning: Cool, clear, sleepy
Mood: Contemplative
Music: Feist

So this morning we've got a delicious combo of classic, chocolate, and alcoholic. The cake's in the oven, with twenty minutes or so to go, so let's jot down the recipe while it's baking.

RASPBERRY CHOCOLATE FUDGE RED VELVET CAKE


1 (18.25 oz.) box red velvet cake mix
1 (3.9-oz.) box instant chocolate fudge
pudding and pie filling mix
1 1/4 C. water
1/2 C. creme de cacao or raspberry liqueur or brandy
1/2 C. cooking oil
4 large eggs
1 (12 oz.) jar seedless raspberry jam
Vanilla buttercream frosting, old-fashioned 7-min.
icing or chocolate fudge frosting
1/2 C. chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 10-in. Bundt or tube pan or wax paper-line two greased 9-in. heart-shape layer pans. In a large bowl, combine cake mix, pudding mix, water, creme de cacao or raspberry liqueur or brandy, and oil; add eggs and beat, scraping down sides of bowl as necessary. Spoon into prepared pan(s). Bake for 30 to 35 min. (heart-shaped layer pans) or 45 min. (tube or Bundt pan), or until a cake tester inserted into the cake layers or cake comes out clean. Let cake or cake layers cool for 10 min. in pan(s), top side up for tube cake and upside down for Bundt cake. For heart-shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice. For tube or Bundt cake, spread frosting of choice over top and sides of cake.



As you can see, this would be a great choice for Valentine's Day. I decided to cut the recipe and add 1/4 C. each of chambord AND creme de cacao, to make things a little more interesting. Thanks to the nice old dude down the street, I found this teeny 3 oz. bottle of chambord perfect for my purposes: this is a great alternative to dropping $28 on a bottle of syrupy raspberry liqueur I'll never touch again. I balanced that with creme de cacao from this bottle that's been in our liquor cabinet since roughly 1957. So here's hoping it turns out ok.


The batter is the most gorgeous deep red color. I'm still not sure what I'm going to do with the raspberry jam; since it's not a layer cake, I can't fold it in, but I may decide to put some in the middle of the bundt for people who like that additional fruitiness. (I'm not so much a fan myself).

I decided chocolate frosting would be too much, so chose vanilla butter cream instead. Finish it off with a sprinkling of pecans for effect. Delish!



P.S. That 1/4 cup of chambord filled my house with the scent of raspberry all day long...


Recipe courtesy www.toaster-oven.net

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