This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet?
To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.
Mix with
8 medium eggs
2 cups cold water
2/3 cup oil
Mix on medium speed until well blended, scrape bowl, mix for 1 more minute.
Pour in equal portions into 3 (10×2 inch baking pans).
Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops.
Purchase a good fruitful raspberry pastry filling (H&H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavor and thickness (don’t make it too thin).
Use any chocolate butter cream recipe that you like and add to the icing (black raspberry extract) until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar).
Assemble the cake:
On the bottom layer put a dam of icing around the edge and your filling in the center and smooth to level, repeat for 2nd and 3rd layer, decorate as in picture, use shaved chocolate or chocolate jimmies in center of the top.
A complete guide to caring for cast iron. Royalty Free Audio Files provided by www.audiomicro.com Other files provided by Footage Firm which I am licensed for.
Video Rating: 5 / 5
I had one of those Lodge pans that were preseason and I had black all over
View Commentmy eggs every time I cooked with it. I tried about everything to fix it.
I know you’ll probably cringe but what I did was take my lodge pan and a
wire wheel on my drill and took it down to bare shinny cast iron. I
figured I didn’t have anything to loose. Then I built a fire in the back
yard and tossed it in the wood fire and burned the hell out of it. After I
let the fire burn out and the pan was cool I started doing the seasoning
part. I put my iron pan through at least 7 seasoning processes. It’s nice
and black and well seasoned. It turned out great. Cooks wonderful I
want to get a dutch stack-able iron pot and the only thing I can find is
Lodge pans that are perseasoned.
Working through your technique. I did the vinegar dunk, worked great.
View CommentSeveral stove top oils – check. 1hr in the oven, check. Pan still have some
old seasoning ‘blotches’ here and there, egg stuck a little. What should I
do? Repeat in oven a few times? Thanks – very appreciated.
As always, AWESOME VIDEO! Thanks for the laugh from your “sound
View Commentaffects”–fun sense of humor! You have beautiful Ironware!! Gramma Barb
your video made me get out of my chair, and go check the patina on my cast
View Commentiron to make sure i didn’t have any buildup spots. lol. thanks for the best
cast iron advice i’ve encountered and thanks for all the shots of a kitchen
queen in action.
I own three pans that are over 100 years old and they still hold up
View Commentgreat advice cast iron guru well done
View Commentmakes sense the soap would get into the pores of the pan. I need to talk
View Commentto my wife she washes ours with dish detergent. we will stop that. I came
back to these video’s because I found a dutch oven the other day in may
barn loft with 3 more skillets that I did not know I had. there is some
rust present so I am going to get busy on these and restore them.
What is your opinion of Lodge caste iron cookware?
View CommentGreat info as always Boss, cast iron is by far my favorite to use,
View Commentnothing else compares …!!!
Nice job Boss. Gonna check out part two.
View CommentHey JC thanks for the video instructional. I would like to get my hands on
View Commentone of those dutch ovens, I have seen them in the local stores but I have
been a little skeptical as to whether or not they really are up to par.
Back in the 50’s when i was a yougster. my grandma would build a fire and
View Commentput her castiron pots and pans in for a hour or so.
Absolutely the greatest cookware! I use flaxseed oil on mine, but have used
View Commentolive oil on ones in the past. Great video. Thanks JC! Off to watch part 2
:)
something that my aunt sue taught me was : if you pick up a pan and don’t
View Commentthink you could knock someone out with it, its not a proper pan! she also
taught me that sharp knives and cast iron are a cook’s best friend she
taught me a lot about cooking
Just an excellent video! I learned a lot. I was one of those who put too
View Commentmuch oil on the pans when seasoning. So, after I watch your next video it
will be time to re-season my pans the correct way !! Thanks :)
you have beautiful cast iron, but i never dreamed of using olive oil!
View CommentObviously, it works great :)