1 1/3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vegetable oil
1 cup white sugar
1 (10 ounce) package nonfat dry milk chocolate chunks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup butter
7 egg whites
7/8 cup raisins
1 teaspoon vanilla extract
4 egg yolks
Preheat oven to 350 degrees F. Grease or spray 4 3 inch round baking pans.
In a large bowl, cream together the flour, baking powder, oil and sugar until smooth. Beat in the dry milk, lemon juice and vanilla until well blended. Stir in the chocolate chunks and lemon zest just until moistened. Combine the butter, egg whites and raisins alternately with the remaining 1/2 cup flour. Pour batter into prepared pans.
Bake in the center of the oven 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Allow to cool completely.
Frost remaining topping with raspberry jelly. Drain jelly and bowl remaining icing until all frosting is used. Drop meringues or sprinkles into centers of cakes; frost cake completely with 1/2 cup ice.
⭐ ⭐ ⭐ ⭐ ⭐