Raspberry Chocolate Cake with Cream Cheese Frosting
3 eggs, separated
3/4 cup sugar
1/2 cup butter
1 cup light brown sugar
2 ¼ cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 ½ tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Field Stone Raspberry Dessert Wine
Grease and flour two 9 inch cake pans, or one 9 x 13. Preheat oven to 350. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar til fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and raspberry dessert wine; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool before frosting.
½ cup butter
8 oz. cream cheese
2 ½ cups icing sugar
2 tbsp. Field Stone Raspberry Dessert Wine
Mix together butter, cream cheese and wine til smooth. Add icing sugar and slowly mix in. Spread over cooled cake.