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Prep 15min
Total2hr0min
Servings16
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Ingredients
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
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
285
Calories from Fat
90
Total Fat
10g
Saturated Fat
2g
Cholesterol
0mg
Sodium
310mg
Total Carbohydrate
49g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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