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Intense Raspberry Chocolate Cake Recipe

Ingredients

How to make it

  • Preheat oven to 350
  • Heat the liqueur and prunes in a medium saucepan for 20 minutes at low boil. Set the mixture aside, and cool it to room temperature. Blend the mixture in a food processor until smooth.
  • Slowly blend in the sugar, milk, oil, vinegar, and vanilla. Gradually add the flour, cocoa powder, espresso and baking soda, blending until smooth.
  • Generously coat a springform pan or an 8 x 8 glass baking dish, with nonstick spray. Pour the cake batter into the pan, and bake it for 30 to 40 minutes. While hot, gently spread raspberry preserves over top of cake. When cool drizzle with the melted bittersweet chocolate.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Wow, how interesting with the Balsamic vinegar added! I must try this, it sounds fantastic!
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    " It was excellent "
    lacrenshaw ate it and said...
    There are ingredients in here that I would never think to combine which only adds to the intensity of the cake. Thanks for this one, ind and you got my five.
    Lorraine
    Was this review helpful? Yes Flag
    " It was excellent "
    cabincrazyone ate it and said...
    Oh Indi, Here's another very interesting combination of flavors ... a wild combo ... I'll bet this is intensely yummy. Thanks.
    Was this review helpful? Yes Flag

The Cook

indicatorsrule1 Gilbert, AZ

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