Chocolate Cake with Raspberry Filling and Cream Cheese Frosting

1 hrs 55 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, applesauce and vanilla #1; beat on medium speed of mixer 2 minutes.
4. Heat water to boiling. Stir boiling water into batter (batter will be thin).
5. Pour batter into prepared pans.
6. Bake at 350 degrees 30 to 35 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pans to wire racks.
8. Cool completely.
9. While cooling, prepare frosting. Mix together cream cheese and butter until smooth.
10. Then add vanilla #2 and powdered sugar.
11. Once cooled place one cake topside down onto a cake plate.
12. Tube a small amount of frosting around the edges of the cake.
13. Then spread the raspberry jam on top and within the buffer you created with the frosting. This buffer helps the filling from spilling out onto the cake and the edges.
14. Place unfrosted cake on top of the raspberry jam topped cake.
15. With about half of the remaining frosting, do a “dirty frost” of the cake. This means frost with a thin layer to gather up all the crumbs.
16. Place in a fridge or freezer for about 15-20 minutes to set.
17. Then frost with remaining frosting.

1 hrs 16 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Grease and flour indicated number of round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, applesauce and vanilla #1; beat on medium speed of mixer 2 minutes.
4. Heat water to boiling. Stir boiling water in to batter (batter will be thin).
5. Pour batter into prepared pans.
6. Bake at 350 degrees 30 to 35 minutes or until wooden pick inserted in center comes out clean.
7. Allow to cool.
8. Cover pans tightly with foil, label and freeze.

42 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Prepare frosting. Mix together cream cheese and butter until smooth.
3. Then add vanilla #2 and powdered sugar.
4. Place one cake topside down onto a cake plate.
5. Tube a small amount of frosting around the edges of the cake.
6. Then spread the raspberry jam on top and within the buffer you created with the frosting. This buffer helps the filling from spilling out onto the cake and the edges.
7. Place unfrosted cake on top of the raspberry jam topped cake.
8. With about half of the remaining frosting, do a “dirty frost” of the cake. This means frost with a thin layer to gather up all the crumbs.
9. Place in a fridge or freezer for about 15-20 minutes to set.
10. Then frost with remaining frosting.