Yellow Cake with Chocolate Frosting and Raspberry Filling

I must say that this was absolutely delicious. Also, there's no great photos of it in the process of making. You get the beginning and end result. Whoops.



It was admittedly a box cake (Pillsbury Classic Yellow). The only 'problem' during the mixing was that we didn't have vegetable oil. My step-brother, a baker, said to use extra virgin olive oil. Which worked absolutely fine. Later on, my step-sister told me that she always uses butter, never oil, but that the traditional substitute for veggie oil is applesauce, and that it works wonderfully.



The frosting I used came from Smitten Kitchen's, however we had trouble with it being too thin. I would suggest that if you use her recipe and find that it's still thin, throw in about a cup of powdered sugar.



The raspberry filling was wonderful, although it was my step-sister who made it, not me. (I'm afraid of making sauce, although apparently not of making frosting--chocolate just seems more natural to work with.)

For some reason, over the night, half the bag of raspberries disappeared. I'm certain someone ate them, but are afraid of confessing. My dad had to go out and purchase more.

Also, I swear that the filling looks like some thing exploded in a goop of blood and gore and bone fragments. It just looks like meaty pulp. I find that mesmerizing. (Although I'm sure that now a bunch of people won't eat the cake anymore.)

(It was delicious, I swear.)



We ate the cake. That's what's left. Kiwii frosted it and cut strawberry slices in a sort of floral pattern. This was a group effort cake, obviously.