Chocolate Raspberry Swirl

Chocolate Raspberry Swirl
Ingredients
(adapted from Baker Street)

Cake:
2 Cups all purpose flour
1 1/2 Cups sugar
1 Cup water
1/2 Cup unsweetened cocoa powder
2 Sticks unsalted butter
3 Eggs
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon vanilla

Raspberry Swirl:
8 oz. Cream cheese
1/2 Cup seedless raspberry jam
1/3 Cup sugar
1 Egg

Make the raspberry swirl by beating together the cream cheese, sugar, egg and jam until all the ingredients are fully incorporated.  The mixture will be loose so keep it in the refrigerator while you prep the cake batter.

To make the cake, combine the flour, baking powder, baking soda and salt in a bowl.  In a separate bowl, beat together the sugar, butter, eggs, water and vanilla.  Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.

Butter and flour a 12 cup bundt pan and pour in half the chocolate batter.  Pour the raspberry mixture over that and top with the remaining chocolate batter.  Bake in a thoroughly pre-heated 350 degree oven for 1 hour.  Note that a toothpick may come out clean after 55 minutes but the cake has so much moisture from the jam that it needs the extra five minutes in the oven.  Cool completely (allow a couple of hours) before turning out of the pan.  Makes 10 - 12 servings.

Best carrot cake I've eaten

Ingredients:

4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon

3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans

Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together the eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and Fold in pecans. Pour into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.