Recipes:

Raspberry Chocolate Cake

By: Beth Paiva, Pastry Chef
Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

Cake Ingredients:

2 cups all-purpose flour

2 cups sugar

1/2 cup buttermilk

1 cup butter

2 T. unsweetened cocoa

1 Cup CHAUCER'S Raspberry Wine

2 eggs, beaten

1 tsp. baking soda

1 tsp. vanilla extract

Procedure:

1. Preheat oven to 350 degrees.

Combine flour, sugar, and buttermilk in mixing bowl.

2. Melt butter, add cocoa and CHAUCER'S Raspberry Wine and beat to boiling point.

3. Cool.

4. Pour over flour mixture, add eggs, soda and vanilla. Mix.

5. Pour into well greased 9x13 pan.

6. Bake for 40 minutes or until done.

7. Remove and cool.

Icing Ingredients:

1 cup butter

1 8oz. package cream cheese

3 T. CHAUCER'S Raspberry Wine

1 lb. powdered sugar

2 tsp. vanilla

Procedure:

1. Mix together butter, cream cheese and wine.

2. Mix until smooth.

3. Add powdered sugar and vanilla and slowly mix in.

4. Put atop the Raspberry Chocolate Cake.