Raspberry Infused Fudgey Chocolate Cake...

Baking By kathie-d Updated 15 Jul 2011 , 11:02pm by instant-gratificaketion

kathie-d Posted 15 Jul 2011 , 10:04pm
post #1 of 6

I have a custtomer who is asking for this. I was thinking of add some rasperry extract or LorAnn oil to my regular chocolate recipe. Any other suggestions that may be better????

5 replies
instant-gratificaketion Posted 15 Jul 2011 , 10:15pm
post #2 of 6

Why not add raspberry preserves to your chocolate mix? I did that when I couldn't find raspberry extract at the last minute and it came out great!

kathie-d Posted 15 Jul 2011 , 10:35pm
post #3 of 6

I thought of that...but wasn't sure it would turn out. How much did you add?

instant-gratificaketion Posted 15 Jul 2011 , 10:52pm
post #4 of 6

I replaced 1 cup of wet (I think sour cream) in my recipe with 1 cup of raspberry preserves (no sugar added). At first I didn't think it was going to come thru, but actually it was pretty prevalent! I even said that next time I would probably dial it back a bit, maybe 3/4 cup...but that's just specifically my tastes, I'm not a HUGE fan of raspberry, but I wanted to try making something different as far as flavors. icon_biggrin.gif

All of my taste testers (sister, boyfriend, coworkers) said the raspberry was a good amount. Not too much, not too little.

HTH

kathie-d Posted 15 Jul 2011 , 10:55pm
post #5 of 6

Ok great! Thank you! I am going to try a test batch this week!

instant-gratificaketion Posted 15 Jul 2011 , 11:02pm
post #6 of 6

Let me know how it turns out! You're very welcome! *fingers crossed*

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