Chocolate Raspberry Cake

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

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

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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Directions

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.