YIELD: 1 cake (10 to 12 servings) 2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup Chocolate Cocoa 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp. vanilla extracts 1 cup boiling water 4 oz. cooked quinoa cooled ¼ cup fresh raspberries washed cleaned and pat dried 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and ...

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