1/2 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. & 1 tbsp. hot water
2/3 c. cocoa
1/2 tsp. salt
1 c. milk with 1 tbsp. vinegar
1 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda

Beat butter and sugar. Add eggs, one at a time. Beat well. Add vanilla. Stir hot water into cocoa to make paste; add to creamed mixture. Set aside.

Combine dry ingredients. Add to wet ingredients alternately with sour milk. Put in 2 round cake pans. Bake at 350 degrees for 30 minutes. Cool.

Fillet cakes into 2 layers each. Spread a layer of chocolate frosting on 1st layer and a layer of 7 minute frosting over the chocolate. Then place a handful of raspberries over this. Place a layer of cake over this and repeat until the last layer frosting the top and sides. Make one recipe of each frosting (next 2 recipes).