February 10th, 2014
Preheat oven to 350 F.
Sift together all dry ingredients, except cocoa powder. Set aside.
Combine cocoa powder, water and milk in saucepan and bring to a full boil, being careful not to let boil over.
Remove from heat, add oil.
Cool until mixture is lukewarm. Stir in egg and vanilla.
Using an electric mixer, add the dry ingredients to the wet, beating until smooth. Do not over-beat.
Pour into a wax-paper lined, 8-inch round cake pan and bake 25-30 minutes. Cook in pan on rack.
Cut cake in half horizontally with a serrated knife. Spread half the whipped cream on the first cake layer. Top with other half of cake.
In a saucepan, bring frozen raspberries and cornstarch to a rolling boil. Cool.
Spread raspberry filling on top of cake, then decorate edges with dollops of whipped cream.
422 calories, 8 g fat, 64 g carbs, 5 g fibre, 5 g protein