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Home Mexican Bake Layered Taco Casserole

My Favorite Birthday Cake Recipe

Ingredients

How to make it

  • For Moist Chocolate Cake:
  • Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.
  • Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.
  • Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.
  • Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.
  • Pour the batter into the prepared pan of your choice (one 9" x 13" pan, two 9" round pans, or three 8" round pans). Bake in a preheated 350°F oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
  • For Raspberry FIlling:
  • Puree raspberries in a food processor or blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds (I forgot this part and it was fine with the seeds!). Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool.
  • For Vanilla Bean Whipped Cream Frosting:
  • Using both a chilled bowl and chilled beaters, beat the cream until frothy.
  • Add the powdered sugar and vanilla gradually while beating. Whip until light and a thick enough consistency to spread as frosting.

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The Cook

luisascatering Burlingame, CA

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