INGREDIENTS
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup Dark Cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tsp vanilla
- 1 cup Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon or Merlot
INSTRUCTIONS
- Combine all dry ingredients and mix
- Add in wet ingredients and mix with mixer until blended about 3-5 minutes
- Divide batter among 3 parchmont lined 9″ pans
- Bake at 350°c for 30-35 minutes or until toothpick comes out clean
FOR RASPBERRY BUTTERCREAM ICING
- 1 cup salted butter
- 2 ½ cups icing/powdered sugar
- 1/4 cup raspberry puree (from about ½ cup of raspberries pureed in a food processor)
- Cream together butter and sugar until smooth
- Add raspberry puree and mix until well blended. Add more raspberry to taste if you like.
FOR CHOCOLATE BUTTERCREAM ICING
- 2 cup salted butter
- 6 cups icing/powdered sugar
- 3/4 cup of dark cocoa
- 1-5 tablespoons of water/milk, if needed
- Cream together butter and sugar until smooth
- Add cocoa and mix until well blended. Add water/milk if necessary for desired consistency.
Recipe: kj.com
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