The recipe for : Chocolate Raspberry Swirl Cake was created by Carol Reen
This recipe was created to utilize the abundance of berries many of us have in our personal patches and of course to enjoy!!
1 teaspoon stevia or 3/4 cup sugar blend or 1 1/2 cup sugar
& 1/2 cup sugar
1 1/4 cup Canola oil. Dry Ingredients
3 eggs. 1 cup whole wheat flour
4 cups fresh raspberries. 2 cups white flour
1 teaspoon vanilla. 2 teaspoons baking soda
1/2 cup unsweetened cocoa
1 cup buttermilk
8 ounces cream cheese. 1/4 cup sugar
1 egg. 1 cup chocolate chips
Beat sugar and oil until smooth. Add eggs one at a time. Beat in raspberries and vanilla. Mix dry ingredients together in a separate bowl. Add some of the dry mixture and then some of the buttermilk to the sugar and oil mixture. Alternately adding wet and dry until both have been completely utilized. Pour into a greased 13×9 inch
Beat the softened cream cheese with the 1/4 cup sugar and egg in a different bowl until well blended. I like to use the mixer for the cream cheese mixture. Spoon creamed mixture onto the top of the cake in the shape of a figure eight. Cut through the marbling mixture with a knife, with the goal of reaching the edges with the marble or cream cheese. Sprinkle chocolate chips on top. Bake 45 minutes to an hour at 350degrees. Insert toothpick, if it comes out clean, the cake is done. Do not poke a chocolate chip, doing so may mar your results. Let cool! Enjoy!
At the top of the recipe are three different options for sweetening this cake please choose: either 1 teaspoon stevia and 1/2 cup sugar or 3/4 cup sugar blend or 1 1/2 cup granulated sugar. Using all three would make the cake much too sweet.