Chocolate-Raspberry Layer Cake

Name: Chocolate-Raspberry Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 serving(s)
Ingredients: 4 eggs, separated,room temperature; 3/4 cup sugar; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup water; 1 teaspoon vanilla extract; 1 1/2 pints raspberry sherbet; confectioners' sugar

Submitted by RecipeNut

"Great for Christmas!"

Download

Ready In:: 45mins
Ingredients:: 11
Serves:: 16

ingredients

4 eggs, separated,room temperature
³⁄₄ cup sugar
¹⁄₂ cup all-purpose flour
¹⁄₃ cup unsweetened cocoa
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₈ teaspoon salt
¹⁄₄ cup water
1 teaspoon vanilla extract
1 ¹⁄₂ pints raspberry sherbet
confectioners' sugar

directions

Preheat oven to 350°F.
lightly grease a 15 1/2-by-10 1/2-by-1-inch jelly roll pan.
line bottom with waxed paper; grease paper.
In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form when beaters are slightly raised.
Gradually beat in 1/2 cup of the granulated sugar, beating until stiff peaks form.
With same beaters, at high speed, beat egg yolks in small bowl with rest of sugar until thick and lemon colored- about 5 minutes.
Meanwhile, sift flour, cocoa, baking powder, soda and salt onto waxed paper.
At low speed, beat water, vanilla, then flour mixture into egg yolk mixture until combined, scraping sides of bowl with rubber spatula.
With rubbr spatula using an under-and-over motion, gently fold egg yolk mixture into beaten egg whites, spreaad evenly into prepared pan.
Bake 12 to 15 minutes, or just until surface springs back when gently pressed with fingertip.
Cool cake in pan on wire rack 10 minutes; invert cake onto large wire rack; gently peel off waxed paper; turn cake top side up; cool completely.
With serrated knifecut cake crosswise into quarters to form four 10-by-3 3/4-inch layers.
Line jelly roll pan with forel.
Bring up one short edge of foil to form a 11 1/4- by 10-inch rectangle.
Soft sherbet slightly.
and spread in foil lined pan; refreeze until firm.
When firm cut sherbet cross wise into three pieces, right through the foil.
Place one cake layer on serving plate; invert raspberry sherbet over the cake layer; peel off foil.
repeat with remaining cake and sherbet layers, ending with cake layer, place top side up.
Loosely wrap cake with plastic wrap, freeze until firm.
just before serving cut a rectangle of waxed paper, 1/2-inch smaller all around than top of cake layer.
Place on top of cake, dust edges heavily with confectioners' sugar.
Remove paper, dust center lightly with more sugar.