Cakes, Pies & Pastries

Chocolate Intrigue

My mother has been making this cake for birthdays for at least 20 years; it's a family favorite. I've modified it to add more chocolate (yes!) and raspberry, and that's the one that my father and I like now. Either way, it is a delicious cake! - joe


Cake Icing

Cake Directions

Preheat oven to 350 degrees.

Measure the flour, baking powder and salt together into a bowl, mix and set aside. In a second bowl, beat the butter well, gradually adding the sugar. Cream until light and fluffy. Add the eggs one at a time to the butter mixture, beating well after each.

Combine the milk and vanilla and lightly stir them together. Add this to the butter mixture in three parts, alternating with the flour mix in three parts (i.e. add a third of the milk followed by a third of the flour, then a third of the milk and so on).

Pour half of the batter into a 10" tube pan. Add the Hershey's syrup and baking soda to the remaining batter and mix. Pour the chocolate batter on top of the other batter in the tube pan (DO NOT MIX!).

Bake at 350 degrees for 60-70 minutes, or until a cake tester comes out dry. Let stand for 10 minutes. Loosen all edges of the tube pan and turn out. Let cool completely before icing.

Icing Directions

Combine sugar, margarine and milk in a small sauce pan. Bring to a boil and stir while it boils for one minute. Take the pan off of the heat, and immediately add the chocolate ships and wisk until smooth. Let stand for 30 minutes, and then spread on completely cool cake.


Chocolate Raspberry Intrigue

This is a big variation. It's almost a completely different cake. I call it the Chocolate Raspberry Intrigue cake. The cake is a layer cake, and is all chocolate (not a mix of vanilla and chocolate).

The following are changes/additions to the ingredient list: 2 cups of Hershey's syrup, not 1-1/4; take out the baking sode; double the icing recipe; add 2 jars of seedless raspberry jam/preserves (10 ounces each).

Instead of a tube pan, you will need three 8 or 9 inch layer cake pans (lightly greased or sprayed). Make the cake as directed up until the first pouring of the (vanilla) batter into the tube pan. Instead, add 2 cups of chocolate syrup to the batter, skip the baking soda and mix well. Divide the batter equally among all three of the layer cake pans.

Bake at 350 for about 20-30 minutes, or until a cake tester comes out clean. Let the cakes cool for 5 minutes, loosen the edges and then turn out onto wax paper. Let the layers cool completely before proceeding.

Microwave a jar of the preserves for 20-40 seconds on high to soften it. Place one of the layers on a cake dish, and spread the softened preserves over it evenly. Let cool in the refrigerator for 15 minutes. Repeat with a second layer. After it has cooled for 15 minutes, you can place the third layer on.

Make a double batch of the icing (it will need to cool longer), and spread all over the top and sides of the cake. You're in for a treat with this one!

Chocolate Chocolate Intrigue

Make the cake as directed for the Chocolate Raspberry Intrigue, but instead of putting raspberry jam in between the layers, put more chocolate icing. You need a real sweet tooth (and a third batch of icing) for this one!

Tips & Notes

Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997-2002. All rights reserved.
Chocolate Intrigue / 25 March 2002 /
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