Devilish Raspberry Cake

Directions

1. To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat flour, unbleached flour, brown sugar, cocoa, baking pwdr and baking soda.
2. Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric mixer on low speed, beat for 30 seconds to combine.
3. Add in the dry ingredients and beat on low speed till just combined.
4. Increase speed to high and beat for about 3 min.
5. Coat a 9" X 9" baking dish or possibly a 9" springform pan with no-stick spray.
6. If you intend to unmold the cake, cut a piece of wax paper to fit the bottom and spray the paper. Pour the batter into the pan. Bake at 350F degrees for 35 to 45 min, or possibly till a toothpick inserted in the center comes out clean.
7. Let cold on a wire rack.(If unmolding, let cold on the rack for 10 min.
8. Unmold onto a plate and peel off the paper; let cold completely.)
9. To make the raspberry sauce: Puree 1 c. of the raspberries. Set aside.
10. In a 2-qt saucepan over medium-low heat, heat the preserves. Stir in the lemon juice and pureed raspberries. Heat for 1 minute. Add in the remaining 2 c. of raspberries and stir well to coat them with glaze. Set aside to cold.
11. To serve, cut the cake into pcs and transfer to dessert plates. Spoon sauce over the cake and add in topping.