Dark Chocolate Raspberry Cream Cake

Neffs National Bank PA Preferred® Chocolate Cake 1st Place Winner at Schneckville Fair

Sharon Kurtz, Emmaus

Cake Batter:

2 cups sugar

1/4 cup cocoa

1/2 cup dark cocoa

2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

1 tsp. espresso powder

1-3/4 cups flour

1 cup PA Preferred® buttermilk (Kreider Farms brand)

1 cup hot water

3/4 cup vegetable oil

2 tsp. vanilla extract

2 large PA Preferred® eggs (Kreider Farms brand)

Raspberry Cream:

1 cup whipping cream

2 (0.35-oz.) packs whipping cream stabilizer

1 cup confectioners’ sugar

2 T. softened butter

8 oz. cream cheese

1/2 tsp. vanilla extract

1/3 cup seedless black raspberry preserves

Fluffy Chocolate Icing:

14 oz. sweetened condensed milk

1 cup semi-sweet chocolate chips

1/2 cup white Crisco

1 cup plus 2 Tbsp. softened butter, divided

1/3 cup cocoa

1 pound confectioners sugar

pinch salt

2 tsp. vanilla extract

Directions to make cake: Grease three 8-inch round cake pans. Combine dry ingredients in mixing bowl and blend well. Combine all wet ingredients in another bowl and mix well. Add wet ingredients to dry ingredients and mix on medium speed for 2 minutes. Scrape bowl and add eggs one at a time and continue to mix for another 2 minutes or until smooth. Pour batter into prepared cake pans. Bake at 350ºF for 25 to 30 minutes or until done. Cool on a cooking rack. Place raspberry cream between layers.

Directions to make Raspberry Cream filling: Beat whipping cream and stabilizer on medium high speed for 2 minutes or until stiff peaks form when beater is slowly raised. Add 1/4 cup confectioners’ sugar and gently mix into whipped cream until well blended; set aside. In a large mixing bowl, blend butter, cream cheese, 3/4 cup confectioners’ sugar and vanilla. Mix on medium for 2 minutes or until well blended. Add raspberry preserves and mix until smooth. Add whipped cream to raspberry mixture and mix until light and fluffy.

Directions to make Fluffy Chocolate Icing: Heat sweetened condensed milk and 1 cup semi-sweet chocolate chips in a saucepan over medium-low heat until melted, stirring continuously about 5 minutes. Remove from heat, add 2 tablespoons butter and continue to stir until butter is melted and well blended, then set aside to cool. Mix Crisco and 1 cup butter until well blended. Sift dry ingredients together and slowly add to butter mixture. Add vanilla and beat on high speed for 5 minutes. Add cooled chocolate mixture and beat for 5 more minutes. Cover cake with chocolate icing*. Top cake with fondant and/or gum paste flowers and basket handles if desired.

Fondant:

16 oz. mini marshmallows

6 cups confectioners’ sugar

2 T. water

1/2 cup Crisco

Directions to make Fondant: Place marshmallows and 2 tablespoons water in a large greased microwave proof mixing bowl. Heat on high power 30 seconds, stir and heat again for 30 seconds, stir and heat a third time for 30 seconds. Add confectioners’ sugar and stir until incorporated. Smear Crisco on counter and your hands. Kneed mixture until a soft dough forms and let rest for 24 hours. Color and mold dough as desired.

*If you decorate the cake with a basket weave design, you will need to double the icing recipe. This recipe contains cream cheese and whipping cream and should be refrigerated until served.