6 tbsp unsweetened cocoa
2 cups all-purpose flour
1 cup fresh raspberries
2 cups granulated sugar
1 ¼ tsp baking soda
1 tsp salt
1 cup hot coffee
¾ butter flavor shortening , or ¾ cup hot butter flavor all-vegetable shortening, plus additional for greasing
½ cup milk
3 eggs
¼ cup raspberry flavored liqueur
powdered sugar
Heat oven to 350 degrees.
Grease 10-inch (12 cup) Bundt pan with shortening.
Flour lightly.
Place wire rack on counter for cooling cake.
Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl.
Add coffee and 3/4 cup shortening.
Beat at low speed of electric mixer until dry ingredients are moistened.
Add eggs, 1 at a time, beating well after each addition.
Pour into prepared pan.
Bake at 350 degrees for 40 to 45 minutes, or until toothpick inserted in center comes out clean.
Do not over bake!
Cool 10 minutes before removing from pan.
Place cake, fluted side up, on wire rack.
Cool 10 minutes.
Brush top and side with liqueur.
Cool completely.
Dust top with confectioners’ sugar.
Place cake on serving plate.
Fill center with raspberries.
Sugar: 36g
:
Calcium: 33mg
Calories: 265kcal
Carbohydrates: 57g
Cholesterol: 42mg
Fat: 3g
Fiber: 4g
Iron: 2mg
Potassium: 188mg
Protein: 5g
Saturated Fat: 1g
Sodium: 323mg
Vitamin A: 76IU
Vitamin C: 3mg
