Tuesday, July 24, 2012


2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups buttermilk
2 large eggs
2/3 cup unsweetened baking cocoa
2 sticks butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
raspberry sauce (recipe follows)
fresh raspberries for garnish, if desired
16 mint sprigs for garnish, if desired

Preheat oven to 350 degrees.
Lightly grease 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl with mixer set at low speed, combine the flour, sugar, buttermilk, eggs, cocoa, butter, baking powder, baking soda, and vanilla extract just until completely blended.  Increase mixer speed to high and beat 3 minutes.  Spread the batter into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.  Cut cake into 16 squares and top pieces with the raspberry sauce when serving.  Garnish with a couple of fresh berries and a mint sprig if desired.

2 cups thawed frozen raspberries in syrup
2 tbsp sugar
1 tbsp cornstarch

Puree the raspberries in an electric blender; strain and place in a small saucepan.  Stir in the sugar and cornstarch; cook mixture until thickened and boiling.  Sauce may be covered and kept in the refrigerator.

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