Raspberry Chocolate Butter Cake

It  is Mothers Day and I wanted a cake! Not sure what kind but one that would be good for everyone. Our Household has folks on  special menu restrictions, diabetes and Liver Disease as well as just need to eat healthier. You know how one loves to indulge once in a while.

I made this cake. A modest slice is about 25 carbs. That is  pretty good for a cake! The taste was so good, Everyone loved it. My daughter wanted to take some home with her!

I used a whipped cream icing. It using less sugar in it, yet sweet enough for the cake.


 Raspberry Chocolate Butter Cake

One Butter cake Mix. (I use Pillsbury, Moist Supreme)
1 1/4 cup water
1/4 cup Vegetable ( Crisco) Oil
2 eggs ( large)

 Mix ingredients together in Mixer. blend for 2 minutes.
Pour in to two 8 inch round  prepared* cake pan ( *shortening and floured pans)
Bake at 350 ° F ( or 325°F convection) for 20 minutes.

While cake is cooking make this syrup.

1/2 cup of  cane sugar
2 Tablespoon of Raspberry Syrup,(I use Torani, you can use the sugar free one)
1/3  cup of strong brewed coffee (espresso )
 put in a saucepan ( non stick) and bring to a boil. boil for about 5-10 minutes or until thicken and caramel color. should coat a metal spoon.

when the cake comes out of the pierce the top with a fork in a few places. pour the syrup over the two cakes. set aside and let cool.

Now the frostings. 

First the chocolate. 
One cup heavy whipping cream
1/4 cup unsweetened Cocoa
1/3 cup Powdered Sugar
2 teaspoon Cream of Tarter

 put all ingredients in a mixer, Using the whipping attachment, begin mixing on low, gradually turn up to high. whip until forms firm peaks. about 3 minutes. Put this in the refrigerator for about 30 minutes.*

Now the raspberry topping.

One cup Heavy Whipping Cream
1/4 cup of Powdered sugar
1 oz of Raspberry sugar free syrup
2 teaspoon Cream of Tarter
1/2 teaspoon Vanilla extract.

put all the ingredients in a Mixing bowl, using a stand up Mixer ( I use a  Kitchen Aid upright) mix on low til mixed. Turn slowly to high ( whipping setting) and whip until firm peaks about 3 minutes. Refrigerate for about 30 minutes*

 Now to construct the cake.

place one 8 inch layer on a serving plate. take the chocolate whipped topping out and spread it on the top. Reserve about 1/3 for the  top layer.

Place the second 8inch cake layer on top of the  bottom layer. spread the remaining chocolate topping on the top only of that layer.

 place cake in the refrigerator for about  15 minutes. Take out after 15 minutes and take out the raspberry topping and spoon about 1/2 on the top of the cake, lightly spread on the top. Now using the rest spread on the side of the cake.  after the cake is completely covered, place back in the refrigerator is set. about 1 hour.

Serves about 16 to 20 people. I make the sizes about 1 inch slices. so that is 16 slices. however you can make them  a little smaller to get 20  slices. The cake needs to be stored in the refrigerator.

* Refrigerating the  whipped cream , help it is set up and easier to spread on the cake. You need to spread it cold on the cake.Take out each as you use them.

 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"