Food King Cost Plus Recipes

Image for Recipe Classic Chocolate Cake with Raspberry Puree

Classic Chocolate Cake with Raspberry Puree

Customer Rating: Recipe Rated Four and a Half Stars

2 Ratings    2 Comments

Yield: 12 to 14 servings

Preparation Time: 20 minutes; Cook time: 35 minutes


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Preheat oven to 350 degrees F. Generously spray a 13 x 9 inch pan with nonstick cooking spray and line with parchment paper so about 1 inch is hanging over the edges of the pan.

In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla and blend together.

In a separate bowl, mix together flour, cocoa, baking powder, baking soda and salt. Slowly add the dry ingredients with the creamed mixture and mix together while adding the buttermilk and sour cream. Blend on low speed for 3 minutes, scraping the sides and bottom to incorporate all ingredients. Pour the batter into the prepared pan.

Bake on middle rack of oven for 32 - 35 minutes until cake springs back slightly when gently pressed. Let cool in the pan on a wire rack.

To serve, cut cake into 15 squares. Place raspberry puree into a pastry bag with a small tip or a snack size ziplock bag and snip off a corner. Drizzle each serving plate with some raspberry puree. Place a square of cake on the plate. Add a dollop of whipped topping, a mint leaf and a fresh raspberry.

*No buttermilk? Substitute 1 1/2 tablespoons lemon juice and enough milk to make 1 1/2 cups.
**For raspberry puree, blend raspberries using a stick blender or upright blender for 10 seconds to a thick liquid consistency.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four and a Half Stars

Linda G Louisburg, Ks

“This is a family favorite. Everyone thinks it's the best ever.”

Recipe Rated Four and a Half Stars

Roberta F Spring Hill, Ks

“I'm giving this cake five stars. My family kept raving how good it is.”

Food King Cost Plus Recipes