WOW!! now that looks absolutely yummy!! And with local raspberries coming into season too! Can't wait to try it. My go-to cake is a triple layer chocolate cake (with KAF AP flour, for sure) layered with chocolate whipped cream (I love the "mashed potato" tip and will use that next time!) and seedless preserves.. and then all covered up with chocolate sour cream frosting and topped with fresh berries (wild black raspberries are my favorwork.... when they are in season.. but I have done red raspberries and also blackberries) and chocolate curls . But... I think I am swayed to try the vanilla version blogged here... for no other reason than I need the practice scraping my mixing bowl. ;) I used to use KAF QGF, but it became difficult to find at the local grocery store and I switched to the available Softasilk... it was just such a hassle, I nixed that after a few boxes and do everything with either KAF AP or the white whole wheat. Everyone at work loves it when I bake, and my boss has a wicked sweet tooth - what a better way to multi-task!! I can try out a new recipe, please the masses at the office, and suck up to the boss - all with one cake! THANKS! I hear promotion in my future!!! Just gotta wait until the fall when the new flour hits the shelves... tick tock tick tock... the triple layer chocolate cake will have to do until then... CHEERS! :)

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