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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.
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.
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