A couple of notes on the recipe: when I made the cake over the weekend, I just used this recipe for the cake itself. However, I have made the entire cake before, and it was out-of-this-world good. I bought my favorite brand of raspberry jam for this weekend's cake, but then forgot to use it :(
Makes a two-layer 8" cake {the recipe says 3-layer, but I only use 2}
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cups cocoa powder {I use Hershey's}
2 tsp baking soda
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tbsp distilled white wine vinegar
1 tsp. vanilla extract
2 eggs
Raspberry Ganache {if making the entire cake - see link for recipe}
Raspberry jam {I use Bonne Maman, because it reminds me of France :) }
Preheat the oven to 350 degrees. Spray or butter two 8" cake pans. Sift the flour, sugar, cocoa powder and baking soda into a large bowl. Beat in the oil and sour cream, followed by the water. Add the vinegar and vanilla and mix to combine, and, finally, beat in the eggs until the batter is well combined. Divide among the three cake pans.
Bake for about 35 minutes, or until a knife comes out almost clean. Cool in the pans for 20 minutes {side note: being that I am impatient, I typically stick them in the freezer or fridge for a few minutes, probably no longer than 10}, then invert onto a wire rack, letting the cakes cool completely.
Being that the cake is pretty rich, I don't like to overdo it on the frosting. Soooo....for the outside of the cake, I use Fat Free Cool Whip, and, on top of the cake and in between the two layers, I use chocolate Cool Whip frosting {it can be hard to find, but check in the freezer aisle of your grocery store. If you're in DC, I have only been able to find it at Social Safeway}. Cool Whip frosting is relatively new, and is MUCH lighter than regular frosting. Also, to add a little bit of pizazz, add a layer of raspberry jam in between the layers, on top of the frosting. I like to garnish the cake with some fresh berries {in this case, I used raspberries, my dad's favorite}, and I decorated this one with some edible gold glitter that I had laying around. Most importantly, ENJOY the cake!!!!!!
If you are so inclined, this is where I got the inspiration for the Kit Kats. Oh, and here's a picture of the cake I made this weekend.
