(it was cloudy and grey the day I baked it... so we waited..... to photograph it. now it is sunny buy windy! you should have seen the cloth flying... so this was taken on the run!)
Now about baking this cake...
-mix just like you would for cupcakes
-pour batter into 2 9" round cake pans that have been well greased & lined with parchment paper
-bake for an additional 10 to 15 minutes.
-prick center of cake with toothpick to check for doneness.. toothpick should come out clean.
-allow to sit for 5 minutes before removing from pan. (run knife around edge to loosen edges.)
-center filling is a portion of the frosting lightening with real whipping cream. (I did it to preference)
We topped the cake with raspberries and a drizzle of (canned) "whipped" cream around the edges. The "whipped" cream ran but made a lovely design.
This cake is rich and delicious (and our 18 year old ate some for breakfast this morning with a glass of milk and a banana! it is that good!!)