Chocolate Raspberry Cake

Enjoy this baked chocolate cake, garnished with raspberries - a delicious dessert.

  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 16

3
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1/2
cup baking cocoa
2
teaspoons baking soda
1
teaspoon salt
2/3
cup vegetable oil
2
teaspoons white vinegar
1
teaspoon vanilla
2
cups cold water
1/4
cup raspberry jam
About 1 tablespoon powdered sugar, if desired
Fresh raspberries, if desired

  • 1 Heat oven to 350° F. Grease bottom and side of two 9-inch cake pans with shortening; lightly flour.
  • 2 In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Stir in oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture with spoon about 1 minute or until well blended. Immediately pour into pans.
  • 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • 4 Place 1 cake layer, top side down, on serving platter; spread with 1/4 cup of the jam. Top with second layer, top side up; dust with powdered sugar. Garnish with raspberries.

Expert Tips

Love frosting? Go ahead, fill and top this super-moist chocoholic's dream with your favorite chocolate frosting!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
310mg
310%;
Total Carbohydrate
49g
49%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Iron
8%;
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.