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