CHOCOLATE RASPBERRY MINI CAKES

1/2 cup seedless red raspberry preserves
1/4 cup butter
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1/2 cup buttermilk
vanilla glaze (if desired)

Preheat oven to 350 degrees.

In a small saucepan, over low heat, melt the preserves while stirring constantly; remove from heat and set aside.

In mixer bowl, using electric mixer, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla extract.

In a small bowl combine the flour, cocoa, baking powder, baking soda, and salt.  Add this mixture of dry ingredients into the egg mixture alternately with the buttermilk.  Mix well after each addition is added.  After all is added, beat for 2 minutes.  Beat in the preserves.

Spray 3 loaf pans (3 x 5-inches) with nonstick cooking spray.  Pour the batter evenly into the prepared pans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean.  Allow to cool completely in the pans.  Drizzle vanilla glaze (recipe below) over the cooled cakes, if desired.

Vanilla glaze:
1 tbsp butter
1/4 tsp vanilla extract
1 cup powdered sugar
1 to 2 tbsp hot water

In the microwave, melt the butter in mixing bowl.  Stir in the vanilla and powdered sugar to the butter with enough of the hot water to make desired consistency.

If you prefer, you can use one 9-inch loaf pan.  Adjust baking time as needed until done.

 

This is the file photo.