Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.
The cake part of this recipe would receive a 5 star rating. So moist & delicious. The icing and raspberry filling, on the other hand, were underwhelming. I cut out a lot of the powdered sugar and it was still too sweet. The raspberries were overtaken by sugar. I would make this cake again but use much more raspberries and much less sugar for filling. The chocolate icing was decent but could be substituted as well.
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