Name: Chewy Chocolate Raspberry Cake
Prep time: 15 s
Cook time: 105 s
Total time: 120 s
Yield: 12
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa; 1/2 teaspoon salt; 3 cups granulated sugar; 1 1/2 cups (3 sticks) buttermelted; 4 large eggs; 1 tablespoon vanilla extract; 2 to 3 teaspoons almond extract; 1/4 cup seedless raspberry jam; 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels; 3/4 cup sliced almondsdivided

Make It

Step 1

Preheat oven to 300° F. Grease 9-inch springform pan. Line bottom of pan with wax paper. Grease wax paper.

Step 2

Sift together flour, cocoa and salt into medium bowl. Combine sugar and butter in large mixer bowl on low until blended. Add eggs, one at a time, beating well after each addition. Add the almond and vanilla extracts; beat until smooth. Pour into prepared pan, reserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan. Top with morsels and 1/2 cup of the sliced almonds. Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.

Step 3

Bake for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Remove side of springform pan.