Raspberry Chocolate Cake

Raspberry Chocolate Cake

3 cups flour (cake flour works best)
1 1/2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
1/4 cup oil
1/2 cup raspberry "all-fruit" preserves (reserve the remainder of the jar for the filling)
1 tsp. vanilla
4 ounces unsweetened apple sauce
2 tbsp. vinegar mixed with 2 cups water

Preheat the oven to 350 F. Grease and flour two 8-inch pans.

Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.

Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting (recipe below) and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting.

Chocolate "Buttercream" Frosting (from veganchef.com)

1/2 cup soy margarine (use only Earth Balance, for best flavor), softened
1/4 cup soy milk
3 cups Veganized Powdered Sugar
1 1/2 t. vanilla
1/2 cup vegan chocolate chips, melted

Cream the margarine and soy milk together in a large bowl. Add half the powdered sugar and blend well. Add the remaining ingredients, and beat well with an electric mixture until light and fluffy.

Tips:

Increase the decadence by eliminating the apple sauce and using 3/4 cup of oil. This makes a lighter, richer cake.

Decrease the fat by eliminating the oil and using another 1/4 cup of apple sauce. This lightens the calories but makes the cake heavier.