When making a layered cake (using identical sized pans) make the raspberry layer filling by lightly cooking the

frozen raspberries with brown rice syrup adding tablespoons of water as needed

GARNISH

Once raspberry layer filling has cooked down a bit and after the cakes have cooled place the bottom layer of the

cake on a serving plate (with parchment paper under the edges) and spread filling over the top of this first layer

Then place the second layer on top of the first and frost/ice the entire cake

Garnish cake with fresh whole raspberries citrus zest shaved chocolate and toasted glazed pecans (chopped nuts

around the edge and halves for the top)

VARIATIONS:

"CarobRaspberry Cake" Use carob powder in place of cocoa and "Carob Icing" in place of "Chocolate Icing" (see

recipe) This will yield a lower fat cake

"Black Forest Cake" Use cherry jam in place of the raspberry filling and then garnish with pitted cherries (either

fresh drained cherries from a can or thawed frozen cherries)

"Chocolate Sambuca Cake" Add tablespoons of Sambuca liqueur to the batter and add teaspoons to the

icing Additionally glaze the pecans with the liqueur after they are toasted

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality