Raspberry Red Velvet Cake

Preheat oven to 350 degrees F. Grease 9x13 baking pan. Combine the first set of ingredients in a medium bowl with a wire whisk. Set aside. In large mixing bowl, cream butter and sugar. Add eggs one at a time. Add vanilla and red food coloring. Gradually, add dry ingredients alternately with buttermilk until completely mixed. Hand stir-in chocolate. Pour batter into prepared pan. Bake for 50 minutes until cake tester comes out clean.

Remove cake from oven. Cool completely in pan on wire rack. Spread jam over top of cake. Refrigerate Raspberry Red Velvet Cake while making frosting.

Frost cake with either a Cream Cheese Frosting or your favorite one.

Cake may be served at room temperature, but should be stored in the refrigerator.

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Notes in the Margin:
* A brighter red cake can be achieved with regular cocoa. I used dark chocolate cocoa in my cake.

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