Whole Wheat Raspberry Cake Recipes

Steps:

• Pre heat oven to 350.
• Combine sugar and melted butter until smooth.
• Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
• Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
• Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
• About 30mins.

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Steps:

• Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

Steps:

• Mix together, eggs, sugars and butter until creamy, add vanila extract.
• Sift together flours and baking soda.
• Add creamy mixture to the dry ingredients.
• Gently incorporate the fresh raspberries.
• Butter 8 x 8 square pan.
• Bake at 350 F for approximately 30-35 minutes (convection oven).
• For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.