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    You are in: Home / Recipes / Whole Wheat Raspberry Cake Recipe
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    Whole Wheat Raspberry Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 25, 2008

      Excellent whole wheat cake. I used all organic ingredients; made no subs. However, when i had followed all the steps, it was somewhat dry and crumbly. Not sure why, but I am not a baker by any means, so it must have been some kind of error on my part, but I could not pour what was in the bowl into the pan as the directions were stating. So I added a bit of milk until it looked "pourable" and then threw it in the oven. My 4 yr old daughter loved it as did everyone else that had some. It was gone when I got home. I got one piece, so I will make this again. The flavor was excellent. I actually cut the sugar back to 1/2c but the blueberries give such great flavor it was not missed. Thanks for sharing. A very unique and delicious cake.

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    • on April 02, 2008

      Awesome!!! I am a teacher and needed something to bake for a bake sale. I wanted to make something more interesting that the usual choc. chip cookie or brownie. I substituted raspberry fat free yogurt. I reduced the cloves to 1/2 tsp. For ease of sale, I made cupcakes. The recipe made 12 full size cupcakes and 12 mini cupcakes. I sprinkled powdered sugar over them instead of making frosting. These were wonderful! I am sure they will sell quickly tomorrow.

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    • on July 22, 2013

      Just all whole wheat in a cake does not do it for us..............maybe half the next time and also less sugar. Sorry...........................different people and different tastes. Tasted too much like a bran muffin.

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    • on November 25, 2008

      We made it for my birthday and thank goodness we had a back up. It taste like a very seedy bran muffin dipped in coffee.

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    • on March 14, 2007

      This was easy to make. It took about 40 minutes to bake for me. Turned out very moist. Too much cloves though-- I will definately add less cloves next time, but there will be a next time! Hubby topped with chocolate frosting, he said it really brought out the raspberry flavor.

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    • on September 27, 2006

      This cake was excellent! I made it for DD's 21st birthday. She loves raspberries and chocolate so I added 5 tbsp of cocoa to the dry ingredients. I also decreased the butter to 1/4 cup and used frozen (thawed) raspberries. The cake was still very moist. To make it look like a birthday cake, I "iced" it with packaged whipped topping to which I also added a bit of cocoa. I would like to try making this cake again without the cocoa as I'm sure it would be excellent.

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    • on September 24, 2006

      My Dh chose to make this for me. He found this very easy to make, and that says alot. Very good and moist. I like the flavor of this. will make this again.

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    Nutritional Facts for Whole Wheat Raspberry Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 410.8
     
    Calories from Fat 148
    36%
    Total Fat 16.4 g
    25%
    Saturated Fat 9.9 g
    49%
    Cholesterol 41.2 mg
    13%
    Sodium 914.7 mg
    38%
    Total Carbohydrate 62.1 g
    20%
    Dietary Fiber 7.6 g
    30%
    Sugars 29.4 g
    117%
    Protein 7.9 g
    15%

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