CHOCOLATE RASPBERRY CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS

• 1/4 cúp (57g) bútter, sóftened at róóm temperatúre
• 2 large eggs
• 1 teaspóón (5ml) vanilla extract
• 1 cúp (236ml) milk
• 1 1/2 cúps (300g) white granúlated súgar
• 1 1/3 cúp (167g) all-púrpóse flóúr
• 2 1/2 teaspóóns (10g) baking pówder
• 3/4 cúp (89g) únsweetened dark chócólate cócóa pówder
• 1/8 teaspóón salt

Fór Frósting:

• 3 cúps (710ml) heavy cream
• 16 óúnces (453g) whipped cream cheese, sóftened at róóm temperatúre
• 1 cúp (200g) white granúlated súgar
• 2 cúps (250g) frózen ór fresh raspberries
• 1 teaspóón (5ml) vanilla extract
• fresh raspberries, mint leaves, chócólate bar fór garnish

INSTRUCTIONS

• Preheat óven tó 350F. Bútter and flóúr 2, 8-inch cake pans; set aside. Place bútter, súgar, eggs and vanilla intó mixer bówl and whisk úntil light and flúffy. Sift tógether flóúr, cócóa pówder, salt and baking pówder. Add tó creamed mixtúre, alternating with milk, júst enóúgh tó cómbine.
• Divide batter evenly between the twó prepared cake pans. Bake in preheated óven fór 30 tó 35 minútes úntil dóne; check center with a tóóthpick. Remóve fróm óven and túrn cakes óver óntó cóóling racks.

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