Buttermilk Chocolate Raspberry Torte
Bake in heart-shaped pans for a special treat.
1/2 cup baking cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
Stir together cocoa and boiling water in a small bowl until smooth; set aside.
Cream shortening, sugar, and vanilla in a large mixing bowl until light and
fluffy. Add eggs and beat well. Combine flour, baking soda, and salt; add
alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour
into three greased and floured 8-inch layer pans. Bake at 350 F for 25 to 30
minutes, or until cake tester comes out clean. Cool 10 minutes then remove from
pans and cool completely on wire rack.
1/2 pint cold whipping cream
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
several drops red food coloring
3/4 cup seedless raspberry jam
In small bowl, combine whipping cream, confectioners' sugar, vanilla, and food
coloring, and beat until stiff.
To assemble cake: Spread a thin layer of jam, then a third of the cream filling
between each layer, reserving one third of the cream for the top. Spread a thick
layer of jam on the very top. Using a pastry bag, decoratively pipe the
remaining cream around the top of the cake.
Mary in Va
Powdered buttermilk does not have to be mixed
separately. I just add the powder with my flour and the water with the my other
liquids and let it mix in the batter.