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  • Total Time:
  • Prep Time: 10 min
  • Cook Time: 30 min

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Ingredients

For 18 Servings

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  • 1 1/2 cups splenda granular
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 2 oz red food coloring
  • 2 1/2 cups cake flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 (8 oz) bag frozen raspberries
  • 1 (16 oz) jar raspberry jelly

Directions

Step By Step View
  • 1 preheat oven to 350 degrees.grease and flour 2 9 inch pan , 3 8 inch pans or a sheet pan.
  • 2 Cream butter and sugar in a large bowl.Add eggs and vanilla,.
  • 3 beating well.Stir together buttermilk and food coloring.
  • 4 mix flour,cocoa and salt.
  • 5 Add dry ingredients alternately to butter mixture with buttermilk mixture,mixing well between additions.in a seperate bowl,mix together baking soda and vinegar.Add to batter. Pour into prepared pan(s).Bake 30-35 minutes until a knife inserted into the middle comes out clean.
  • 6 Cool completely in pan,on wire rack.
  • 7 make a glaze from the jelly.
  • 8 if layering,poke holes in the cake,and pour 1/3 the raspberries and glaze over the bottom layer,repeat on the top,with the remainder.

Directions

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1. preheat oven to 350 degrees.grease and flour 2 9 inch pan , 3 8 inch pans or a sheet pan.
2. Cream butter and sugar in a large bowl.Add eggs and vanilla,.
3. beating well.Stir together buttermilk and food coloring.
4. mix flour,cocoa and salt.
5. Add dry ingredients alternately to butter mixture with buttermilk mixture,mixing well between additions.in a seperate bowl,mix together baking soda and vinegar.Add to batter. Pour into prepared pan(s).Bake 30-35 minutes until a knife inserted into the middle comes out clean.
6. Cool completely in pan,on wire rack.
7. make a glaze from the jelly.
8. if layering,poke holes in the cake,and pour 1/3 the raspberries and glaze over the bottom layer,repeat on the top,with the remainder.
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