Tom's Chocolate Raspberry Chipotle Cake

Tom's Chocolate Raspberry Chipotle Cake

Ingredients

• 1 C. plus ½ tsp Unsweetened Cocoa
• 2¾ cups flour
• 1/4 cup Granulated Sugar
• 1 C. Packed Light Brown Sugar
• 1 T. Cinnamon
• 2 t. Baking Soda
• ½ t. Cayenne Pepper
• ½ t. Salt
• 2 C. Lowfat Milk
• ½ C. Celia's Chipotle-Garlic olive oil
• 2 large eggs
• 3 T. Celia's Chocolate Raspberry Balsamic Vinegar
• Powdered Sugar

Directions

1. 1. Preheat oven to 350?. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. 2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oil, eggs vinaigrette and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. 3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. 4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
6. Additional Options: Gently fold Celia's Chocolate Raspberry balsamic vinegar into your favorite whipped topping and top each piece when plated.