Chocolate Raspberry Avalanche Cake Recipe
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Ingredients
2 cups all-purpose flour
2 cups granulated sugar
6 tablespoons unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
3/4 cup all-vegetable shortening
1/2 cup milk
3 eggs
1/4 cup raspberry-flavored liqueur
Confectioners sugar
1 cup fresh raspberries (optional)
Directions
Heat oven to 350°F.
Grease 10-inch (12-cup) Bundt pan with shortening.
Flour lightly.
Mix flour, granulated sugar, cocoa, baking soda and salt in large bowl.
Add coffee and shortening.
Beat with mixer at low speed until moistened.
Add milk.
Beat at medium speed 1 1/2 minutes.
Add eggs, 1 at a time, beating well after each addition.
Pour into prepared pan.
Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Do not overbake.
Cool 10 minutes; remove from pan.
Cool on wire rack 10 minutes.
Brush top and side with liqueur.
Cool completely.
Dust with confectioners sugar.
Grease 10-inch (12-cup) Bundt pan with shortening.
Flour lightly.
Mix flour, granulated sugar, cocoa, baking soda and salt in large bowl.
Add coffee and shortening.
Beat with mixer at low speed until moistened.
Add milk.
Beat at medium speed 1 1/2 minutes.
Add eggs, 1 at a time, beating well after each addition.
Pour into prepared pan.
Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Do not overbake.
Cool 10 minutes; remove from pan.
Cool on wire rack 10 minutes.
Brush top and side with liqueur.
Cool completely.
Dust with confectioners sugar.
