Chewy Chocolate Raspberry Cake

Well, I couldn’t do it. I could not figure out how to post the picture of the cake. So right now, take my word for it, it is a beautiful cake and makes a gorgeous presentation on your dessert table for any occasion.
3 cups sugar
3 sticks of butter, melted
4 eggs
1 tables almond extract
1 tables vanilla extract
2 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teas salt
1/4 cup raspberry jam (I used a little more than this)
1 cup mini chocolate chips
3/4 cup sliced almonds (optional)
Preheat oven to 300. Mix sugar and melted butter on low. Beat in eggs one at a time. Add the extracts. Sift together dry ingredients and add to the batter, mixing until smooth. Pour about 1/3 of the batter into a greased and papered spring form pan. (Spray the wax paper also before adding batter to pan). Carefully smooth out a thin layer of the jam. Top with chocolate chips and half the slice almonds if using nuts. Carefully cover with the remaining batter. Sprinkle the top of the cake with the remaining sliced almonds, if desired. Bake for 1 hour and 45 min to 2 hours. Cool cake in pan for about 30 min and then remove and place on serving platter. Decorate with fresh raspberries and a mint leaf to make it look extra special or spindle on a little powdered sugar to the top….


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