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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Raspberry Chocolate Fudge Red Velvet Cake
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Cakesandfrostings - Cake Raspberry Chocolate Fudge Red Velvet Cake Post by :goldfinger Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2126

Click below to download : Cakesandfrostings - Cake Raspberry Chocolate Fudge Red Velvet Cake (Format : PDF)

Cakesandfrostings - Cake Raspberry Chocolate Fudge Red Velvet Cake

1 (18.25 oz.) box red velvet cake mix
1 (3.9-ounce) box instant chocolate fudge pudding and pie filling mix
1 1/4 C. water
1/2 C. creme de cocoa or raspberry liqueur or brandy
1/2 C. cooking oil
4 jumbo or extra large eggs (at room temperature)
1 (12 oz.) jar seedless raspberry jam
Vanilla buttercream frosting, old-fashioned 7-minute icing or chocolate fudge frosting


Preheat oven to 350ºF. Grease and flour a 10-inch Bundt or tube pan or wax paper-line two greased 9-inch heart-shape layer pans.

In a large bowl, combine cake mix, pudding mix, water, creme de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.

Spoon into prepared pan(s). Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (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 minutes in pan(s), top side up for tube cake and upside down for Bundt cake. Turn out onto wire rack(s) to finish cooling.

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. Sprinkle decorative confectioners' red sugar over cake as desired.

Icing:
2 sticks butter, room temperature
1.5 to 2 boxes confectioners sugar (begin with 1.5 if you need more add it)
2/3 cup Godiva unsweetened alkalized dark cocoa powder
1/2 cup Hershey's cocoa
1 T pure vanilla extract
Half N Half cream


Begin by beating butter is mixer bowl or with hand mixer. Add dry ingredients a small amount at a time. Add the cream a small amount at a time until you reach desired consistency. If the icing is too stiff it will not spread well. Add vanilla last and beat well.
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