Recipe Chambord Cake Mrs. Strider

2 cups cake flour

1 cup unsweetened cocoa

5 teaspoons baking powder

2 cups sugar

1 1/2 cups (3 sticks) butter, softened

1 cup milk

4 eggs

1 tablespoon Chambord or raspberry-flavored liqueur

1 teaspoon vanilla extract

3/4 cup seedless raspberry preserves

Chocolate-Chambord Frosting

4 ounces unsweetened chocolate squares

2 tablespoons butter

1/2 cup heavy cream

2 egg yolks

4 cups confectioners' sugar

1 tablespoon Chambord or other raspberry liqueur

1 teaspoon vanilla extract



1. Preheat oven to 350 degrees. Grease and flour 4 9-inch round cake pans.

2. In large bowl, combine flour, cocoa, and baking powder; add sugar, butter, milk, eggs, Chambord, and vanilla. Beat at medium speed 3 to 4 minutes or until batter is smooth (do not overbeat). Pour batter into pans.

3. Bake 20-25 minutes or until toothpick inserted in center comes out barely clean. Cool in pans on wire racks 10 minutes; invert from pans, and cool completely on racks.

4. Place 1 cake layer on serving plate; spread with 1/4 cup raspberry preserves. Repeat with two more layers. Top with remaining layer. Spread side and top of cake with Chocolate-Chambord frosting.

To make the frosting: 1. In a heavy saucepan, stir together the egg yolks and heavy cream. Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F on an instant read thermometer. This cooks the raw yolks for use in recipes.

2. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. In 2-quart saucepan, melt chocolate and butter over low heat; remove from heat. Cool to tepid. Add a spoonful of the chocolate/butter mixture to the egg yolk mixture and combine. Then add the remainder of the egg yolk mixture back into the chocolate/butter mixture and combine. Add in the Chambord and vanilla and whisk until smooth. Beat in confectioner's sugar. If desired, add more sugar for thicker

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