featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, February 8, 2011

COOKING WITH CLORIS -- RASPBERRY ESPRESSO CAKE


With Valentine’s Day just around the corner, today Cloris has something sweet to bake for your sweetie. -- AP

RASPBERRY ESPRESSO CAKE

Ingredients:
1-1/4 cups sugar
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1 ounce unsweetened chocolate
2 tablespons butter
1/2 cup whole milk
1 teaspoon vanilla
1/2 cup all fruit raspberry preserves
1/2 cup dried raspberries
1/2 cup brown sugar
4 tablespoons cocoa
1 cup cold espresso or double strength coffee

Sift together 3/4 cup sugar, flour, baking powder, and salt. Set aside. Melt chocolate and butter in microwave. Stir in milk, vanilla, and preserves. Fold into flour mixture. Mix in dried raspberries. Pour into greased 9” x 9” pan. Combine remaining sugar, brown sugar, and cocoa. Sprinkle evenly over batter. Pour espresso over sugars and cocoa. Bake at 350 degrees for 40 minutes.

Serve this to the man in your life, and you’ll have him eating out of your hand. How do you celebrate Valentine’s Day? What’s the favorite gift your sweetie ever gave you? Let’s hear from you. -- AP

3 comments:

Janet said...

Oh yum, I just gained 10 lbs reading this. Thank you........I think.

Janet said...

Oops, I forgot to answer the question. A dozen red roses with sweet thoughts rolled up and tucked into the center of the rose.

petite said...

What a Delectable treat. Being a good listener and supportive. A low key celebration.