Chocolate Raspberry Mocha Layer Cake

Recipe by CupcakeAngel
READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
  • In a seperate bowl, mix flour, baking soda, salt and cocoa.
  • Measure out soy milk and stir in instant coffee.
  • Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
  • Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
  • When cake is baked, remove from pans and cool on a wire rack.
  • When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.
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