- Average
- Average budget
Ingredients
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 egg whites
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup margarine or butter, softened
- 1 1/3 cups sugar
- 1/4 cup seedless raspberry preserves
- 2 cups marshmallow topping
Preparation
Step 1
Preheat oven to 350F. Spray an 8-inch round cake pan with cooking spray.
Step 2
In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt. Mix well. In a small bowl, whisk together egg whites and egg. Whisk buttermilk into egg mixture.
Step 3
In a large bowl, using an electric mixer set on medium speed, beat together margarine and sugar until fluffy. Add egg mixture and preserves, beating until smooth. At low speed, beat in flour mixture. Spoon batter into prepared pan.
Step 4
Bake until a toothpick inserted in center comes out clean, about 45 minutes. Place on a wire rack and cool slightly. Turn cake out onto rack, cool completely.
Step 5
Slice cake in half horizontally. Place 1 layer on a serving platter. Spread with a layer of marshmallow topping. top with remaining layer. Spread remaining marshmallow topping on top an sides of cake. Chill until ready to serve.
Step 6
Dust the cake with cocoa powder.
To assemble the cake easily, dip a cake slicer into warm water first. Wipe it clean in between slicing and dip it again into water.