Chocolate Cake with Raspberry Filling

Ingredients

  • 1 4-ounce jar baby food carrot puree
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure almond extract
  • ¾ cup sugar
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 ¼ cups all-purpose flour
  • + 12 more ingredients
    • 1 4-ounce jar baby food prune puree
    • 1 1-ounce square unsweetened baking chocolate
    • ¼ cup nonfat fudge sauce
    • ¼ cup semi-sweet chocolate chips
    • 1 egg white
    • 1 whole egg
    • 1 teaspoon baking powder
    • ¼ cup nonfat fudge sauce
    • 2 tablespoons coffee
    • 1 salt
    • 1/3 cup cocoa
    • ½ cup raspberry all-fruit preserves

1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour. 2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt. 3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine...

View full recipe at Epicurious

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