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Chocolate Raspberry Cake

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By Betty Crocker Kitchens
Updated Jan 3, 2012
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Enjoy this baked chocolate cake, garnished with raspberries - a delicious dessert.

Chocolate Raspberry Cake

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Servings 16
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350° F. Grease bottom and side of two 9-inch cake pans with shortening; lightly flour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

285 Calories
10g Total Fat
3g Protein
49g Total Carbohydrate

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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