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RICH CHOCO CAKE AND RASPBERRY SAUCE

RASPBERRY AND CHOCOLATE MAKES A WONDERFUL COMBINATION.





List of Ingredients



• 1 CUP FLOUR
  
• 1/4 CUP UNSWEETENED COCOA POWDER
  
• 1/2 TEASPOON BAKING SODA
  
• 1/4 TEASPOON BAKING POWDER
  
• 3/4 CUP BUTTERMILK
  
• 2 TABLESPOONS VEGETABLE OIL
  
• 2 EGG YOLKS
  
• 1 TABLESPOON INSTANT COFFEE GRANULES
  
• 1 TEASPOON VANILLA
  
• 6 LARGE EGG WHITES
  
• 1/2 TEASPOON CREAM OF TARTAR
  
• 1/2 TEASPOON SALT
  
• 3/4 CUP SUGAR
  
• CONFECTIONERS' SUGAR
  
• RASPBERRY SAUCE:
  
• 2 ( 12 OUNCE PACKAGES) FROZEN THAWED RASPBERRIES
  
• 1/3 CUP OF SUGAR OR TO TASTE
  






Instructions



1. PREHEAT OVEN TO 350°. LINE THE BOTTOM OF AN 9" SPRINGFORM PAN WITH WAXED PAPER AND SET ASIDE.
   
2. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, COCOA, BAKING SODA AND BAKING POWDER.
   
3. IN A MEASURING CUP, COMBINE BUTTERMILK, OIL, EGG YOLKS, COFFEE GRANULES, AND VANILLA. MIX UNTIL COFFEE GRANULES HAVE DISSOLVED. SET ASIDE.
   
4. IN A LARGE BOWL, COMBINE EGG WHITES, CREAM OF TARTAR, AND SALT, BEAT UNTIL SOFT PEAKS FORM. CONTINUE BEATING WHILE GRADUALLY ADDING SUGAR BEATING UNTIL STIFF.
   
5. MAKE A WELL IN THE CENTER OF THE FLOUR MIXTURE. ADD BUTTERMILK MIXTURE AND BEAT UNTIL SMOOTH. ADD 1/3 OF THE EGG WHITE MIXTURE, GENTLY FOLD IN. ADD REMAINING EGG WHITES AND GENTLY FOLD IN.
   
6. TRANSFER MIXTURE TO PREPARED BAKING PAN, SMOOTH TOP. BAKE UNTIL CAKE BEGINS TO PULL AWAY FROM SIDES OF PAN, ABOUT 50 MINUTES. COOL THOROUGHLY ON A WIRE RACK. JUST BEFORE SERVING, DUST WITH CONFECTIONERS' SUGAR. SERVE WITH RASPBERRY SAUCE.
   
7. RASPBERRY SAUCE:
   
8. PLACE RASPBERRIES IN A WIRE SIEVE OVER A BOWL. SCRAPE WITH A RUBBER SPATULA TO REMOVE SEEDS. ADD SUGAR AND MIX WELL.
   






Final Comments


DELICIOUS!