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Recetas en Español
Preheat oven to 350°F. Grease bottom and sides of two 9" round by 2" deep cake pans.
Sift dry ingredients together in bowl and set aside. In a mixing bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes.
Add eggs. Beat until incorporated. On low speed, beat in flour mixture alternately with water. Continue mixing for 2 minutes until smooth.
Divide equally in pans and bake for 35-45 minutes until cake tests done. Cool in pans for 10 minutes and then turn onto plates.
Frost when cakes are cool.
Frosting Directions:
Melt chocolate over simmering water, stir until smooth, let cool to room temperature.
Mix sour cream into chocolate with a wire whisk.
Frost the first layer, top with second layer, then frost the top and sides.
Garnish with chocolate shavings, raspberries and whipped cream as desired.