Preheat oven to 350 F. Grease and lightly flour a 9" x 13" pan or two 9" round cake pans.
Cream shortening and 201 g of sugar until light and fluffy. Add vanilla
and egg yolks, one at a time, beating well after each. Add fruit base
and puree; beat well. Sift together dry ingredients; add to creamed
mixture alternately with cold water; beating after each addition.
Beat egg whites until soft peaks form; gradually add 150 g sugar,
beating until stiff peaks form. Fold into batter; blend well. Pour into
Bake for 35 to 40 minutes until toothpick inserted into center of cake comes out clean. Cool completely before frosting.
Cream butter and raspberry puree. Add 3 cups powdered sugar. Blend
well. Beat in 2 tbs. cream, cooled chocolate and vanilla. Gradually
blend in more sugar and more cream until frosting is desired