Valentine's Day the Sow Good Way
OUR FIRST RECIPE POST!
Welcome back Readers! We are SOW excited about this cake filled with chocolatey Goodness.
It’s Valentine’s Day and here at Sow Good, there is no better way to show our love than through food. The best part? This heavenly chocolate raspberry cake features our own Freeze Dried Raspberries. Another plus? You can swap some of these ingredients for healthier and vegan options!
Little backstory on this post: when we needed content creation, I recruited my sister Ava to bake anything that could incorporate Sow Good. When she said she would make a raspberry frosting, I was disappointed to be honest. Raspberry? It’s tart. I have since been enlightened. When I first took a little swipe of the frosting I was in shock.
It tasted like actual raspberries. It smelled like raspberries. The color was a beautiful raspberry red. The entire office loved the cake too—especially the contrast of the raspberry icing with the chocolate cake. Simply divine. Simply Sow Good. So, enjoy.
What You’ll Need:
- 1 Box of Devil’s food cake mix
- 1 package of instant chocolate pudding (there are easy recipes like this one to make your own vegan chocolate pudding)
- 4 eggs (or 2 mashed bananas)
- 1 cup of sour cream (or plant based sour cream)
- 1 cup vegetable oil
- ½ cup of milk (or plant milk)
- 2 cups of chocolate chips (milk or dark chocolate)
- 2 cups shortening (ex: Crisco Vegetable Shortening is completely vegan)
- 8 cups confectioners’ sugar
- ½ teaspoon salt
- 2 teaspoons clear imitation vanilla extract
- 6 fluid ounces of heavy whipping cream (check your local grocery store for vegan alternatives)
- 1 cup of Sow Good Freeze Dried Raspberries
What You’ll Do:Cake
- Mix the cake mix, pudding mix, sour cream, and oil in a large bowl.
- In a separate bowl, beat the eggs (or bananas) then add them to the large mixture while mixing.
- Then add the milk and mix.
- Once that is fully mixed and has reached a good consistency, add the chocolate chips. If you’d like, add a handful of freeze dried raspberries as well.
- Put mixture in greased cake or Bundt pan.
- Bake in oven for ~ 50 minutes.
- Place shortening into mixer and cream until fluffy. Add confectioners’ sugar and continue creaming until well blended.
- Place cup of freeze dried raspberries into a food processor to grind to a powder.
- Slowly add salt, vanilla, powdered raspberries, and heavy whipping cream to the mixer on low speed until moistened. Add additional heavy whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.
- Once cake has cooled, add frosting.
- Place freeze dried raspberries for a yummy crunch!
If you make this cake for your loved one (or yourself, we don’t judge!), let us know! Show us on social media! @thisissowgood. Meet our founders and learn what Sow Good means to them!