My husband loves raspberries, and this is one of his favorite desserts. I often make it as a birthday cake for him. The recipe (like the parfait dessert) can in no way, shape or form be considered a “heart healthy” recipe. But it is delicious! Also good with cherry pie filling instead of raspberry.
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup cocoa
2 cups sugar
1 teaspoon vanilla
2 tablespoons vinegar
2/3 cup cooking oil
2 cups cold water
1 can of raspberry pie filling (or cherry pie filling)
Frosting (recipe included below)
Measure the flour, baking soda, salt, cocoa, sugar, vanilla, vinegar, cooking oil and water into a mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes and on high speed for 3 minutes. Divide the batter between 2 greased and floured layer cake pans. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until cake is done and leaves no impression when patted lightly with your finger. Allow layers to cool completely. Remove first layer from the pan and place on a cake plate. Whip up the frosting.
3/4 cup shortening
3/4 cup butter
3/4 cup milk
1 1/2 cups of white sugar or brown sugar (the brown sugar makes a sweeter frosting)
2 teaspoons vanilla
1/2 cup plus two tablespoons flour
Warm the shortening, butter and milk in the microwave slightly to take off the chill— or else allow the ingredients to warm to room temperature. Put all ingredients into a large mixing bowl. Using an electric mixer, whip at high speed for five minutes, scraping the sides of the bowl occasionally with a plastic or rubber scraper.
Frost the bottom layer and spread half the can of raspberry pie filling on top of the frosting. Remove the other layer from the pan and place on top of the first layer. Use the remaining frosting to frost the sides and top of the cake. Spread the remaining raspberry pie filling on top of the cake.