Valentine’s day is coming up and I wanted to share a red and white desert recipe.
Like a true pioneer woman, I picked and froze some of the raspberries from our garden to use later, which is now! I just pruned off last years growth and we’re tying up this years canes. I have the lovely scratches to prove it. Why didn’t I wear gloves and a sweatshirt? Note to remember for next year.
This a wonderful recipe, like having dessert for breakfast. I got it from another wonderful gardener and author Valerie Comer. For her original version, go here.
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 & 1/2 cups sugar
2 cups milk
1/2 cup soft butter
2 teaspoons vanilla
Beat on low 30 seconds then medium for 2 minutes, scraping bowl when needed.
2/3 cup flour
1/2 cup sugar
1/2 cup butter
Layering-Don’t mix together
2 cups semi-sweet chocolate chips
2 cups raspberries
Grease a 9×13 pan. (I wonder if this would work in a bunt pan, it is truly a pretty cake to look at) Layer in pan half of the cake batter, 1 cup chocolate chips, 1 cup raspberries, and half the streusel topping, then repeat. Bake at 350 for 50 minutes.
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