Saturday, April 28, 2012

Fayrene & Chocolate Berry Mint Cake

So three years ago when we lived in Oregon, I was on a recipe contest craze. I spent hours creating recipes and entering them into various contests (and in case you're wondering, I only got second in one-for an iced tea recipe)

One such recipe was for a Raspberry Mint Chocolate Cake which I took to a church function. One of my sisters in Christ, Fayrene, a spunky 4 ft 10 woman who is at least in her 70s, climbs apple trees to the very top for the apples and is always giving to those around her, really liked this cake. However, I couldn't remember where I wrote it down or if I even did write it down, leaving poor Fayrene with a void in cake happiness (seriously, in every single letter I've received in the last three years from her, she's asked for the recipe!)

Then, lo and behold, I pull out a notebook to use yesterday and there scribbled on the page is what appears to be the missing cake components! So I immediately went to work to see if I can indeed send a little sweetness Fayrene's way.

Originally, this recipe used frozen raspberries and raspberry preserves, but since a little bag of berries is almost $6, I went with frozen wild cranberries and homemade cranberry jam. This recipe is not for the faint of heart, it is rich and sweet. So without further ado:

Chocolate Berry Mint Cake
1-3/4 cup flour
1-3/4 cup sugar
3/4 cup cocoa powder
1/2 teas. salt
1 teas. cardamom
1 Tables. baking soda
1 cup butter, melted
1 cup buttermilk
2 eggs
1 cup strong coffee
1 cup frozen cranberries (or raspberries)
2/3 cup chocolate chips
1/2 cup cranberry or raspberry preserves
4 peppermint patties

For frosting:
1/4 cup butter
1/4 cup evaporated milk
3/4 cup sugar
3.5 oz marshmallow creme (1/2 a jar)
1/2 cup white chocolate chips

Preheat oven to 350. In a large bowl whisk together the flour, sugar, cocoa, salt, cardamom, & soda. In a smaller bowl combine butter, buttermilk & eggs. Add to dry ingredients and mix well. Stir in chocolate chips & raspberries. Very carefully stir in coffee until well combined. Mixture will be thin. Pour into greased 9 x 13, or if you want to get really fancy, 2 round cake pans and bake for 25 minutes or until toothpick comes out clean (mine took 35 min, but could be my oven).

In the meantime, melt patties & preserves in a small sauce pan, this will be poured over hot cake. In another sauce pan, bring to boil remaining butter, milk, & sugar. Turn off heat and stir in marshmallow creme & white chips. Stir occasionally until both are melted and frosting thickens.

When cake comes out of oven, pour preserve mixture over cake and spread to cover cake (may have to use a pastry brush). Let cool for 15 minutes or so and then spread frosting on top. Enjoy with a nice cold glass of milk or if you're strange like my husband a scoop of ice cream.
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