Bake: 35 minutes

Makes: 10 servings

Tip: If the glaze turns out too thick, thin it out with some water.

 

Ingredients:

Cake:

Butter-flavored cooking spray

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons butter, softened

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 egg

1 teaspoon vanilla extract

2/3 skim milk (or whole, whichever you prefer)

1/2 raspberry preserves

 

Glaze:

1 1/2 cups sifted confectioners' sugar

1/2 cup unsweetened cocoa powder

3 1/2 tablespoons water

3/4 cup (about 20) fresh raspberries

 

Heat oven to 350 degrees. Coat an 8 1/2-inch round cake pan with cooking spray; line with waxed paper and coat paper with spray. Sift together flour, baking powder and baking soda. Beat together next five ingredients until smooth. Alternately beat in milk and flour mixture until well blended. Pour batter evenly into prepared pan, peel off waxed paper, and cool completely on rack. Meanwhile, prepare glaze: In a large bowl, beat together confectioners' sugar, cocoa powder and water until smooth and creamy. Slice cake horziontally in half to make 2 layers. Place bottom layer on serving plate; spread with raspberry preserves. Cover with remaining layer, top side up. Glaze top and sides of cake and garnish with raspberries.

 

You can also use orange preserves, peach preserves, strawberry preserves etc.

Just make sure that your preserves match the fruit on top of you cake!