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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CHOCOLATE RASPBERRY TORTE Recipe

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This recipe for CHOCOLATE RASPBERRY TORTE is from Georgia McEntee Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3/4 cup cocoa powder
3/4 cup boiling water
1/4 cup butter
1/4 cup shortening
2 cups sugar
1 tsp. vanilla
1 tsp. almond extract
1/8 tsp. salt
2 eggs
1 1/2 baking soda
1 cup sour cream

Pastry Creme Filling
2 cups milk
2 eggs
1 cup sugar
1/2 cup flour
1 tbsp. butter
1 tsp. vanilla

1 pkg. Lady Finger separated.
Using favorite chocolate icing, spread small amount on cut side of each lady finger and place around cake.

Raspberry Sauce
1 10oz pkg. frozen red raspberries
or fresh in season
cook 1/2 pkg in very small amount of water and 1/2 cup sugar. Mash berries through very fine sieve to remove seeds. Return pulp to pan. Mix 2 tbsp. cornstarch with water until smooth. Add small amount raspberry juice cook until thick. Cool. Add 1/2 cup sugar to remaining frozen or fresh raspberries and spread thickened raspberry filling over berries.

Homemade Chocolate Frosting
3 tbsp. softened butter
1/4 cup cocoa
1 1/3 powdered sugar
1/6 cup whipping cream
1/2 tsp. almond flavoring
Cream butter, add powdered sugar alternately with cream. Add almond flavoring. Makes approx. 1 cup. Spread about 1 tbsp. to cut side of each lady finger and apply to outside of cake.
Directions:
Directions:
350 degree oven.

Stir together cocoa and boiling water until smooth. Cream butter, shortening and sugar. Add vanilla and salt until light and fluffy. Add eggs, beat well. Stir baking soda into sour cream. Add alternately with flour to creamed mixture. Blend in cocoa mixture. Bake in greased and floured pans. You will need 3 9" rounds. Bake for 30 to 35 minutes.

Filling Directions
Bring milk almost to boiling point. Mix flour and sugar adding to slightly beaten eggs until smooth. Add small amount hot milk to temper the mixture and add slowly to pan. Bring slowly back to boil. Add butter stirring until thick. Add vanilla. Cool. Spread between layers of cake.
Personal Notes:
Personal Notes:
"Candi's birthday 1979" "So special"

 

 

 

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