An easy cake recipe that is perfect for beginners. All ingredients are mixed in one bowl.
Preheat oven to 350 degrees
In large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
Add softened butter, milk, water, eggs, and vanilla extract to mixing bowl. Beat on medium for one minute.
Beat on high for three minutes.
Pour cake batter into well-oiled baking pan.
Bake for 35-40 minutes.
Cool in pan for 10 minutes, then cool on cooling rack.
Add raspberries to medium sauce pan and crush with potato masher. Add sugar
Cook until just boiling. Simmer for 3 minutes.
Run raspberries through sieve to remove seeds.
Cool completely in refrigerator
Beat cream in cold mixing bowl until soft peaks form.
While still beating, add in powdered sugar, vanilla extract, and gelatin.
Beat until stiff peaks form. Do not over beat, or cream will get lumpy.
Refrigerate until needed.
Spread the bottom layer of the cake with raspberry filling, then whipped cream.
Place second cake on top, frost top and sides of cake with whipped cream.
Keep cake in refrigerator until ready to serve.