King Arthur Chocolate Raspberry Cake

By cuznvin

Ingredients

• Cake:
• 2 ½ cups King Arthur Unbleached All-Purpose Flour
• 1 ¼ tsp. baking soda
• 1 ¼ tsp. salt
• ½ cup plus 2 tbsp. SACO Premium Cocoa
• 1 ¼ cups sugar
• ½ cup plus 2 tbsp. canola oil
• 2 tsp. pure vanilla
• 1 ¼ cups plus 2 tbsp milk
• 5 large eggs separated
• ½ cup plus 2 tbsp sugar
• Raspberry Filling
• 2 cups frozen raspberries, add water to make ¾ cup puree
• ¾ cup of sugar
• dash of salt
• 4 tbsp of cornstarch
• 1 ½ tbsp of lemon juice
• 2 drops lemon extract
• ½ tsp. vanilla extract

Preparation

Step 1

Sift first 5 ingredients together and pour into a large mixing bowl; add the oil, vanilla and 1 cup of the milk to the dry ingredients and mix until smooth. Add egg yolks and remaining milk; beat until smooth. Beat egg whites until frothy and gradually beat in ½ cup plus 2 tablespoons sugar. Beat until meringue forms stiff peaks. Fold meringue into chocolate batter. Grease and flour 3 (9-inch) pans. Pour batter into prepared pans and bake at 350 degrees for 20-25 minutes or until toothpick inserted in center of cake comes out clean. Remove cake from pans and cool on rack.


Raspberry Filling

Heat frozen raspberries in microwave until hot.

Remove seeds from raspberries by passing through a sieve.

Measure strained raspberry mixture and add water if necessary to make ¾ cup of puree. Stir sugar, salt and cornstarch together in bowl. Stir dry ingredients into puree until smooth in microwave safe bowl. Cook 2- 4 minutes in microwave stirring often until mixture is thickened. Cool. When cool stir in lemon and vanilla extracts.