Chocolate Raspberry Avalanche Cake
Source of Recipe
List of Ingredients
2-cups all-purpose flour
2-cups granulated sugar
6-tbsp unsweetened cocoa
1 1/2-tsp baking soda
1-cup hot coffee
3/4-cup Butter flavor Crisco stick or vegetable shortening plus additional for greasing
1/4-cup raspberry flavored liqueur
1-cup fresh raspberries
Heat oven to 350 ºF. 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 ºF, 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.