Ingredients: Cake: 2/3 cup Softened Butter 2/3 cup Sugar 4 Eggs (Lightly beaten) 1-1/3 cup Flour 1 tsp Baking Powder ½ cup Unsweetened Cocoa 1 cup Fresh Raspberries
Truffle Frosting: 1 lb. Chocolate 4 oz. Heavy Whipping Cream
Preparation:
Lightly grease Heart Shaped Silicone Pan (11x9x2-1/4). Beat together Butter and Sugar until fluffy. Add Eggs, beating well after each addition. Sift Flour, Baking Powder and Cocoa together and fold into the mixture. Pour into prepared pan. Place Raspberries in batter. Bake in pre-heated oven at 350 degrees for 20-25 minutes until springy to the touch. Cool cake slightly and transfer to wire rack.
Truffle Frosting
Bring cream to a boil. Remove from heat. Add Chocolate and let melt. Stir until smooth. Cool until thickened. Pour frosting over cooled cake and top with fresh Raspberries.
Mary Zahasky, A Piece of Cake Bakery 2/3/2004 3:49:22 PM
