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Raspberry Vanilla Cake


The flop proof cake.

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  • 4 eggs
  • 2 cups sugar
  • 3/4 cup oil
  • 1 cup water
  • 2 cups flour
  • 2 tsp baking powder
  • **1 tsp vanilla


Level of difficulty Average
Cooking time 60mins
Cost Average budget


Step 1

Preheat oven to 325•/170•
Sift baking powder and flour
Prepare baking pan

Step 2

In a mixer, beat together eggs and sugar, until fluffy. Add oil and water, little by little until well blended.

Step 3

Lastly add the flour mixture. Beat well.
Pour into prepared pan and bake for +/- 1 hour, or until toothpick comes out clean.

Step 4

Cool completely.
Slice cake into layers. Spread a layer of raspberry jam and ice layers, top and sides with cool whip. Garnish top with droplets of raspberry jam.

Cover cake once it's taken out of the oven to maintain a super moist cake.

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