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chocolate cake and frosting with raspberry filling


from the hershey's cocoa container. this is super easy and very rich -- almost as easy as a boxed mix and a million times better. it's pretty hard to goof up this one. i'm posting it here in case hershey's starts printing something else on that container. i like to spread seedless raspberry preserves in between the layers. it's a very dangerous cake to have around.


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  1. Cake
  2. Heat oven to 350f
  3. Grease and flour pans
  4. Combine dry ingredients
  5. Mix in all wet ingredients except for the boiling water beat at medium speed for about 2 minutes
  6. Stir in boiling water the batter will be very thin
  7. This is not a mistake
  8. Bake in prepared pans for 30 35 minutes or until toothpick stuck in middle comes out clean
  9. Cool on rack 10 minutes
  10. Remove from pan and cool completely on rack
  11. Frosting
  12. Combine melted butter with cocoa
  13. Add sugar and milk alternately
  14. Beating on medium speed until desired consistency is reached
  15. Stir in vanilla
  16. Filling
  17. Stir the vanilla into the preserves until its smooth
  18. Assembly
  19. Spread raspberry jam between cake layers
  20. Frost completely cooled cake
  21. Mmm-mmmm so good !

Step 20

Total Time in Minute 50

Ingredients Count 15

cooking chocolate cake and frosting with raspberry filling

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Baking powder

Baking soda




Vegetable oil

Boiling water


Powdered sugar

Vanilla extract

Seedless raspberry preserves

Real vanilla extract

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