Very Berry Summer Cake

Almost like a cross between cake and cheesecake. Very different.

4 eggs
3/4 cup sugar
750 g container 1% vanilla yogurt
1 tbsp vanilla extract
1 1/4 cups flour
2 cups fresh or frozen (not thawed) raspberries
1/4 cup flaked almonds

Beat sugar and eggs together on high speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over and combine little by little. Delicately fold in the berries. Turn into a greased and floured 9 inch spring form pan. Sprinkle over the almonds. Bake at 350 degrees F for 75 to 90 minutes or until the top is an even golden brown. Cool and then chill. Store in the refrigerator.

Awesome Chocolate Cake

Makes great cupcakes too.

3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp baking powder
1 tsp salt
2 cups water
3/4 cup vegetable oil
2 tsp vanilla extract
2 tsp vinegar

Combine the first 5 ingredients. Add the water, oil, vanilla, and vinegar; mix well. Pour into a greased 9x13 inch baking pan and bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the middle comes out clean. Cool completely before frosting.

Chocolate Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/3 cup cocoa
3 tbsp milk (use slightly more if not easily spreadable)
1/2 tsp vanilla extract

Beat cream cheese and butter together. Add the rest and mix well. Spread over cooled cake.

*For cupcakes fill 24 medium muffin liners 3/4 full and bake at 350 degrees F for approx. 20 minutes.