Ingredients:

• 1.25 cup – all-purpose flour
• 3/4 cup – unsalted Butter
• 1 cup – castor Sugar
• 2 tbsp – Raspberry food coloring
• 1 tsp – vanilla essence
• 2 tsp – baking powder
• 1/4 tsp – salt
• 1 tbsp – cocoa powder
• 1 cup – buttermilk
• 1 tsp – baking soda
• For Butter Cream frosting:
• 1 cup – icing Sugar
• 1 cup – Milk
• 1/4 cup – all-purpose flour
• Dash of salt
• 2 tsp – vanilla essence
• 1 cup – Butter , softened
• 2 tbsp – chocolate syrup
• 2 tsp – icing Sugar

Method:

1. Preheat oven to 180 degrees.
2. Sieve flour, cocoa powder and salt, set aside.
3. Melt butter in microwave for 40 seconds.
4. In another bowl, beat butter till soft and add 1/4 cup sugar at a time and beat till well blended.
5. To this beat in buttermilk, vanilla and raspberry food colouring.
6. Gradually fold in flour mixture, baking powder and baking soda.
7. Grease and line a 10 inch baking pan .
8. Pour the batter in it and bake for 40-45 minutes.
9. Cool down the cake for 10-15 minutes then invert on the wire rack
10. For frosting:
11. In a pan stir sugar, milk flour and salt.
12. Stir continuously on medium heat until thickened and add vanilla essence. Cool it.
13. Gradually beat softened butter and flour mix, until the mixture is smooth and fluffy.
14. Refrigerate for 15 minutes.
15. Cut the cake in two layers.
16. Spread butter cream frosting, on the first layer, top up with second layer and spread remaining frosting.
17. Decorate with chocolate syrup and sprinkle some icing sugar.
18. Serve chilled.
19. Recipe Courtesy: Cooking With Sapana