Raspberry Red Velvet Poke Cake

a valentine's day variation

• Ready In: 40 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• 1⁄2 cup butter, softened
• 1 1⁄2 cups Splenda granular
• 2  eggs
• 1  teaspoon vanilla
• 1  cup buttermilk
• 2  ounces  red food coloring
• 2 1⁄2 cups cake flour
• 1⁄3 cup cocoa powder (not Dutch process)
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons baking soda
• 1  tablespoon white vinegar
• 1 (8 ounce) bag frozen raspberries
• 1 (16 ounce) jar  raspberry jelly

Directions

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.