Dear Reader Column 02-12-16

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Dear Reader,

Saturday I'm hosting a family Valentine party. My dining room has been decorated with homemade hearts for three weeks. I start organizing parties in advance, like decorating my dining room, because then I get to enjoy the atmosphere for more than just one big day. The invitations I sent out to my family said to be sure to bring a Valentine (homemade or purchased) for everyone, because I've made an old fashioned Valentine Box to put them in. My grandchildren, Paul, James and Hadley came to my house last week and handmade Valentines all by themselves. I was quite impressed with their ingenuity and creativity. "Grandma don't look, I'm making your Valentine!" and they'd chase me out of the room.

I did a test-run on a Valentine party cake last week, and I'd have to say it's probably the best tasting and most impressive cake I've ever made. The recipe looks long, but it comes together quickly, and oh my gosh, is it good! I hope you get a chance to make it.

To see photos of the cake being assembled and party decorations, go to: http://www.emailbookclub.com/photo/val-021415.html

RASPBERRY CHOCOLATE CAKE

Preheat oven to 350°. Line three, greased 9-inch round baking pans with waxed paper and grease the paper; set aside.

INGREDIENTS:
3 cups sugar
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp baking powder
1 1/4 cups buttermilk
3/4 cup canola oil
3 tsp vanilla extract
3 eggs
1 1/2 cups strong brewed coffee, room temperature

FILLING:
3 T all-purpose flour
6 T 2% milk
6 T shortening
3 T butter, softened
3 cups confectioners' sugar
2 T raspberry liqueur
1/4 tsp salt
2 drops red food coloring, optional
4 T raspberry jam

FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 T raspberry liqueur
4 cups confectioners' sugar

In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin).

Pour batter into prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

FILLING: In a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool.

In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners sugar and mix well. Gradually add cooled milk mixture; beat 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring.

Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand 30 minutes.

Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.

In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. It's a big cake that lasts for days in the refrigerator. Happy Valentine's Day!

Thanks for reading with me. It's so good to read with friends.

Suzanne Beecher
Suzanne@DearReader.com

 

 

Comments

[Joan Smith]

When trying a new recipe and you don't have the ingredients on hand, buy the smallest size available of the needed items. I try to do that with spices especially as they can last for years.