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    Chocolate Raspberry Avalanche Cake


    Source of Recipe


    Holiday Desserts

    List of Ingredients




    2 cups flour
    2 cups sugar
    6 Tbs. unsweetened cocoa
    1 ½ tsp. baking soda
    ½ tsp. salt
    1 cup hot coffee
    ¾ cup Butter Flavor Crisco
    ½ cup milk
    3 eggs
    ¼ cup raspberry flavored liqueur
    Confectioners’ sugar to dust cake

    Recipe



    Heat oven to 350 degrees. Spray 10” Bundt pan with nonstick cooking spray.
    Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add coffee and shortening. Beat at low speed of electric mixer until dry ingredients are moistened. Add milk. Beat at medium speed 1 ½ minutes. Add eggs, 1 at a time, beating well after each addition. Pour into prepared pan.
    Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Do not overbake. 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.
 

 

 

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