Cocoa Butter Frosting (Rasp. Choc. Cake) (Edit)

To make Rasp. Choc. Cake, bake any favorite chocolate cake mix and cut into ~3 layers once cooled. Frost each layer, then arrange halved raspberries on top of frosting between the middle layers. Save the best raspberries for the top and arrange them “standing” upright across the entire cake. You’ll need either 2 large boxes or 4 regular sized boxes of raspberries to do this recipe.

Yield

8-10 (if multi tiered)

Ingredients

  • 1 stick of soft butter

  • 1 egg

  • ½ cup of cocoa powder

  • pinch of salt

  • ⅛ to ¼ cup of milk

  • powdered sugar

Directions

  • mix butter, egg, and cocoa powder in mixing bowl

  • add milk and 1 cup of powdered sugar

  • keep adding powdered sugar until frosting reaches desired consistency

  • if too much powdered sugar is added, add a little more milk to smooth mixture

  • taste mixture before adding pinch of salt. If using salted butter, you can probably skip this step. If using unsalted butter, taste, then add pinch of salt to enhance flavor if desired.