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Chocolate Raspberry Cake
Chocolate Raspberry Cake
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Prep Time:
15 minutes
Total Time:
2 hours
Indulge in decadent chocolate cake topped with fresh raspberries for a delightful treat.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 2/3 cup vegetable oil
  • 2 teaspoons white vinegar
  • 2 cups cold water
  • 1/4 cup raspberry jam
  • About 1 tablespoon powdered sugar, if desired
  • Fresh raspberries, if desired
Instructions:
  • Preheat the oven to 350°F. Grease the bottom and sides of two 9-inch cake pans with shortening and lightly dust with flour.
  • In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, and salt. Add the oil, vinegar, and vanilla. Mix vigorously with a spoon for about 1 minute until well blended. Pour the batter into pans right away.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before transferring from pans to a wire rack. Cool completely, approximately 1 hour.
  • Begin by elegantly positioning one layer of the delectable cake, top side down, on a lovely serving platter. Proceed to generously spread 1/4 cup of the exquisite jam on top. Place the second layer on top, with the top side up, and artfully dust it with a sprinkle of powdered sugar. Finally, adorn this masterpiece with fresh raspberries for a visually stunning presentation.

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