Since now is the time many families are planning their holiday dinner dishes, I’m thinking about my own contributions. Though I have so many ideas floating around in my head, I am testing a few ideas right now and of course, sharing them with you. There are so many options especially since the fall vegetables and fruits are arriving in huge bundles. I am excited to try my hand at the many recipes that include the produce that’s in season. But I can’t help but skid a little off the path that leads to a normal outcome and think outside the box where cakes and dishes might go to die but could easily be the one star dish that becomes tradition.

Savory dishes shouldn’t be allowed to have all the fun and a beautiful Merlot is not exclusively a late dinner treat with friends and family. For years, I have admired dishes made with any kind of alcohol. It always infiltrates a depth I can never duplicate quite the way I remembered tasting it. I, however, have my faithful few dishes I have perfected the right combinations necessary to accomplish the “eye rolling” effect I always look for when anyone tries one of my recipes.

When I realized I can use wine for the sweet concoctions as well, there was something delicious deep in my soul that smiled the warmest heart felt smile, a satisfaction—like I’m finally arriving at all of my culinary goals. Unless you’re adventurous in the world of food and cooking, being a fan of wine might be a requirement to enjoy this cake. I don’t actually love the taste of wine but I do somehow find a loose concession when it comes to loving the different flavors found in this recipe.

Either way, the finished product was delicious and initiated my fall baking season.


2 cups all purpose flour

2 cups sugar

3/4 cup dark cocoa powder

1 T. Baking soda

1 tsp. Salt

1 cup dry red wine

3/4 cup milk room temperature

3/4 cup vegetable oil

Red Wine Chocolate Raspberry Cake combines wine and raspberries for a sweetly divine treat.

1 1/2 tsp. Vanilla extract

3 large eggs


8 oz. cream cheese

1/2 stick butter

2 cups powdered sugar

1 tsp. Milk

1 quart raspberries

To Make Cake:

In a bowl combine the dry ingredients and mix well. In another bowl combine the the wet ingredients. Now combine the wet ingredients into the dry ingredients and mix well. Pour into a greased and floured bundt pan. Bake at 350 degrees for 30-36 minutes.

FROSTING: In a food processor combine the cheese, sugar mix well. If it’s too thick add the milk a little at a time.

Spread over the cake and add the raspberries.

Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at

Source: The Associated Press

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