chewy chocolate raspberry cake

Name: Chewy Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) sugar; 3/4 pound(s) butter, melted; 4 - eggs; 1 tablespoon(s) vanilla extract; 1 tablespoon(s) almond extract; 2 1/2 cup(s) flour; 1/2 cup(s) cocoa powder; 1/2 teaspoon(s) salt; 1/4 cup(s) raspberry jam; 1 cup(s) chocolate chips, mini; 3/4 cup(s) sliced almonds

21 Pinches 1 Photo

Carolyn Haas

Whitewater, WI

Updated on Mar 21, 2015

I clipped this out of a magazine in 2009 and found it stuck in a cupboard far from the kitchen - figured it was time to save it on here!

Rate

prep time 20 Min

cook time 2 Hr

method Bake

yield 8-12 serving(s)

Ingredients

3 cups sugar
3/4 pound butter, melted
4 - eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/4 cup raspberry jam
1 cup chocolate chips, mini
3/4 cup sliced almonds

How To Make chewy chocolate raspberry cake

Step 1

Preheat oven to 300 degrees F. Mix sugar and butter on low. Add eggs one at a time, add extracts and beat until smooth.

Step 2

Sift together dry ingredients and add to batter, mix until smooth.
Step 3

Pour into greased and papered 9-inch cake pan, reserving about 1/3 of the batter. Carefully smooth out a thin layer of raspberry jam on top of the batter. Top with chocolate chips and half of the sliced almonds. Carefully cover with remaining batter and sprinkle with remaining almonds. Bake for 1 hr 45 minutes to 2 hours until done.
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