Suzz NE, your Surprise Cake that was in the 1/17/10 newsletter sounds great! I'll have to fix it for a potluck soon! Thanks!
Chris in NM

Since Valentine's Day is coming, I thought this would be great!

Buttermilk Chocolate Raspberry Torte

Bake in heart-shaped pans for a special treat.

Cake:
1/2 cup baking cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk

Stir together cocoa and boiling water in a small bowl until smooth; set aside. Cream shortening, sugar, and vanilla in a large mixing bowl until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch layer pans. Bake at 350 F for 25 to 30 minutes, or until cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on wire rack.

Filling:
1/2 pint cold whipping cream
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
several drops red food coloring
3/4 cup seedless raspberry jam
In small bowl, combine whipping cream, confectioners' sugar, vanilla, and food coloring, and beat until stiff.

To assemble cake:
Spread a thin layer of jam, then a third of the cream filling between each layer, reserving one third of the cream for the top. Spread a thick layer of jam on the very top. Using a pastry bag, decoratively pipe the remaining cream around the top of the cake.
Mary in Va

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers Listed under Buttermilk to the left. http://www.nancyskitchen.com
Chris in NM

http://www.nancyskitchen