Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons raspberry wine
- 1 cup boiling water
- Filling:
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 3-6 tablespoons milk
- 1 cup vegetable shortening
- 2 cups marshmallow creme
- 1/2 cup raspberries
- Frosting for Top Layer:
- 1/4 cup shortening
- 1/2 cup Hershey Cocoa
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 1/2 teaspoons vanilla
- 3 1/2 cups confectioners sugar (sift if lumpy)
Directions
Heat oven to 350°. Grease and flour 2 round pans. In large mixer bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool cake in rounds for 10 minutes, then remove from pans. Cool completely.
Prepare filling. Beat shortening, sugar, marshmallow creme, vanilla and 3 tablespoons milk together until fluffy. Add more milk if needed. Gently stir in pieces of cut raspberries.
In sauce pan, melt shortening. Remove from heat, stir in cocoa and salt. Mix in milk and vanilla in mixer bowl, stir cocoa mixture into sugar. Beat at medium speed of electric mixer until smooth and creamy. Add 1 tablespoon more milk if needed for good spreading consistency. Finish top of cake with assortment of fruit to create the look of a basket of berries.
The Deep Dark Berry Basket Cake by Marie White of Lehighton, Pa., caught the judges? eyes and tempted their taste buds to win the Hershey?s Cocoa Classic Chocolate Cake Contest Jan. 9 at the 2010 Pennsylvania Farm Show in Harrisburg. White received $500 in prize money for her Deep Dark Berry Basket creation.
