2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
3 eggs
1 cup milk
1/2 cup unsalted butter
1 1/4 cups water
3/4 cup chopped red bell peppers
1/2 cup raisins
8 ounces cream cheese
1 tablespoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 cup chopped dried cranberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan. In a medium bowl, stir together the flour, baking powder and salt. Set aside.
In a medium bowl, cream together 1/2 cup butter and 3 eggs until fluffy. Beat in 1 cup milk and 1/2 cup of flour. Stir in 1 cup sugar, and stir until blended. Stir in the rest of the flour, 1/4 cup at a time, beating well after each addition. Stir in the remaining flour, 1/4 cup at a time, beating well after each addition. When the batter has doubled in size, stir in the raisins. Spread evenly into prepared pan.
Pour mixture into prepared pan, and frost half way through with confectioners' sugar and cocoa. Frost top and sides of cake with chocolates, and top with cream cheese or margarine. Chill before serving.
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