sketch of Bob above the  recipe.

BEST OF SHOW BLUE RIBBON CHOCOLATE CAKE (Virginia’s)

4 envelopes Choco-Bake chocolate or 4 oz. of baking chocolate squares, melted
1/2 c. sugar
1/2 lb. butter, softened
1 1/4 c. sugar
1 t. vanilla extract
3 eggs
2 c. cake flour, sifted
1 t. baking soda
1 t. salt
2/3  c. milk

FIRST LAYER:
1 pkg. frozen raspberries
1/4 c. corn starch
1/2 c. cold water
3/4 jar Smucker’s raspberry jam
1/2 of a small pkg. Raspberry Jell-O

SECOND LAYER AND TOPPING:
3 c. whipping cream
1/2 c. confectioners sugar, sifted
pinch salt
1/2 c. unsweetened cocoa
2 t. instant coffee

3 greased and floured (8 inch) pans

In a small mixing bowl, mix Choco-Bake and sugar together. In a separate bowl, place butter and add sugar 1/4 c. at a time, mixing well after each addition, til well dissolved. Add vanilla and stir. Add eggs, one at a time, mixing well after each. Add chocolate mixture and mix well. Mix dry ingredients together. Add alternately with the milk. Pour into pans evenly. Bake 350° for 25 minutes. Turn out onto a rack to cool.

FILLING:
In a saucepan cook the frozen raspberries til melted, remove from heat and stir in a slurry of corn starch and water.  Return to heat and stir til thick. Let cool. Add jam and Jell-O and mix well. Fill first layer.

SECOND LAYER AND TOPPING:
Whip cream to soft peaks. Add confectioners sugar and mix. Add remaining ingredients together and mix well. Spread  mixture on second layer 1/4 inch thick. Spread top and sides with remaining topping.

Best Of Show Blue Ribbon Chocolate Cake recipe is published in our November, 2014 Menu Minder, Issue #373.