How to make it

  • . Preheat the oven to 350°F. Coat an 8" round baking pan with cooking spray. 2. In a medium bowl, mix the flour, sugar, cocoa, baking powder, and salt. 3. In a large bowl, mix the yogurt, oil, egg yolks, and vanilla. 4. Place the egg whites in a medium bowl. Using an electric mixer on high speed, beat until stiff peaks form. 5. Stir the flour mixture into the yogurt mixture just until blended. Fold in the egg whites until no streaks of white remain. Pour into the prepared pan. 6. Bake for 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and place on the rack to cool completely. 7. To serve, split the cake horizontally into 2 layers. Spread 1 cup of the whipped topping over 1 layer. Top with 1 cup of the raspberries and drizzle with the preserves. Top with the remaining cake layer and spoon 12 dollops of the remaining whipped topping around the cake. Top each with a few of the remaining raspberries and garnish with the mint (if using).

Reviews & Comments 6

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  • 22566 10 years ago
    A wonderfully sounding recipe.


    Kind Regards
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    " It was excellent "
    midgelet ate it and said...
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    " It was excellent "
    pat2me ate it and said...
    Oh, wonderful....something for my chocolate raspberry addiction.
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  • fluffy24 10 years ago
    Having trouble uploading picture. Check back! I'll figure it out. :)
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    " It was excellent "
    linspj ate it and said...
    This sounds gorgeous! Keeping this to make at Christmas!! (so what if the raspberries are out of season and outrageously expensive!!)
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    " It was excellent "
    pinkpasta ate it and said...
    Yum! Love Chocolate and Raspberry combination.
    Great recipe... will make this for sure.
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