1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2 cups sugar
2 teaspoons vanilla
2 cups milk
Preheat oven to 350 degrees. Grease two 10-inch-round cake pans. Stir together flour, cocoa, soda, baking powder and salt. Set aside.
In large mixing bowl, beat butter on medium speed for 30 seconds. Gradually add sugar, continuing to beat 2 minutes. Add eggs, one at a time. Beat in vanilla. Alternately add flour mixture and milk. Spread in pans and bake 30 to 35 minutes.
1 package (12 ounces) unsweetened frozen raspberries, thawed
1/2 cup sugar
1 teaspoon lemon juice
2 tablespoons cornstarch
Strain juice from berries, adding enough water to make 3/4-cup. In saucepan, combine drained raspberries with as many seeds removed as possible, juice, sugar, lemon juice and cornstarch. Cook over low heat until thickened. While still warm, press through strainer to remove some of the remaining seeds.
CHOCOLATE-SOUR CREAM FROSTING
1 package (12 ounces) semisweet chocolate pieces
1/2 cup butter
1 container (8 ounces) sour cream
4 1/2 cups sifted confectioners sugar
In large saucepan, melt chocolate and butter over low heat. Cool 5 minutes before stirring in sour cream, gradually adding confectioners sugar.
After cake layers are cooled, spread Raspberry Filling between layers. Stack and cover top and sides with Chocolate Sour Cream Frosting.
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