A very yummy recipe for moist chocolate cake with a raspberry filling and sweet chocolate frosting.
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Preheat oven to 350 degrees F.
Grease two 8 inch round baking pans.
In a large mixing bowl mix flour, sugar, cocoa, baking power, baking soda and salt.
Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water.
Evenly pour batter into both baking pans.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
Combine all ingredients and beat until smooth. If icing is to thick, add more cream 1 tablespoon at a time to obtain spreading consistency.
Place one cake layer on a serving plate and top with jam, place second cake layer on top. Spread icing over top and down sides of cake. Garnish with sprinkles and walnut halves.