Ingredients
2cupsall-purpose flour
2cupssugar
¾cupdark cocoa powder,blend, like Hershey’s Special Dark
1tbspbaking soda
1tspsalt
1cupsweet red wine
¾cupmilk,room temperature
¾cupvegetable oil
1½tspvanilla extract
3large eggs,room temperature
1¼cupsraspberries,fresh
1cupsalted butter,room temperature
¾cupvegetable shortening
6cupspowdered sugar,divided
pink gel icing color,as needed
sprinkles,as needed
chocolate bar,shaved, optional
Preparation
Grease a 9 x 13-inch cake pan.
Preheat the oven to 350 degrees F (176 degrees C).
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt.
In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs.
Pour the wine mixture into the flour mixture, then mix until smooth. The batter will be thin.
Pour into the prepared pan, then bake for 34 to 36 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Remove the cake from the oven, then allow to cool completely.
Add the raspberries to a food processor, then puree.
Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. This produces 5 tablespoons (75 milliliters) of puree after straining it.
Beat the butter and shortening until smooth.
Add 3 cups (345 grams) of powdered sugar, then mix until smooth.
Add raspberry puree, then mix until smooth.
Add the remaining 3 cups (345 grams) of powdered sugar, then mix until smooth.
With the cake horizontal, pipe one vertical row at a time. For the second row, the dollops should be off set to fill in the gaps.
Once the whole cake is covered, top with some sprinkles and chocolate shavings.
Serve, and enjoy!
