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Jo Wheatleys Raspberry red velvet cake
- 280g golden caster sugar
- 175g butter , softened
- 3 large eggs
- 280g self-raising flour
- 75g cocoa powder
- 150ml buttermilk
- 1 tsp white wine vinegar
- 85g full-fat cream cheese
- 75g pured raspberries , sieved to remove seeds
- tsp red food gel
- 150g punnet raspberries , optional
- 200g icing sugar
- 50g butter , softened
- 140g cream cheese
Directions:View on BBC Good Food
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