50+ Friends Club Cookbook -- Cakes and Frostings -- Raspberry Fudge Cake

50+ Friends Club Cookbook
Cakes and Frostings

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Raspberry Fudge Cake


From the Kitchen of:  Pepper
Source:  Southern Living Flyer Sheet

  • Grease a 9-inch springform pan, and dust with cocoa, set aside.
  • Combine flour, baking powder, and salt, set aside.
  • Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.
  • Whisk together sugar, 3/4 C jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture.
  • Pour into prepared pan.
  • Bake at 350 degrees F. for 40 to 45 minutes or until set.
  • Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.

  • If desired, wrap cake airtightly, and store at room temperature until ready to serve.

  • To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly.
  • Let stand 15 to 20 minutes or until a good consistency for drizzling.

  • Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.

  • Garnish, if desired.

  • Yield: 8 servings