Ingredients
1 C flour
1/2 tsp baking powder
1/4 tsp baking soda
4 T butter
1 C sugar
1/3 C unsweetened cocoa
1 egg
1 tsp vanilla extract
1/2 C- FF milk
1/2 C Low Sugar Red Raspberry Preserves
1 1/2 C powdered sugar
1/2 C unsweetened cocoa
3 1/2 T water
3/4 C raspberries
Heat oven to 350, coat 8 1/2 " round cake pan w/ cooking spray line w/ waxed paper & coat paper w/ spray.
Sift flour, baking powder & baking soda, set aside.
Beat together next 5 ingredients until smooth.
Alternately beat in milk & flour mixture until blended, Pour batter evenly into prepared pan.
Bake 35 - 40 minutes.
Cool in pan on wire rack 10 minutes…Peel wax paper & cool completely on rack.
Glaze:
Beat confectioners' sugar, cocoa powder and water until smooth and creamy..
Slice cake horizontally to make 2 layers.. Spread bottom layer with raspberry preserves.. add remaining layer top side up.. Glaze top & sides of cake, garnish with raspberries
