1 1/2 C sugar
3/4 C flour
1 1/2 sticks butter, melted
1/2 C cocoa
1 1/2 t vanilla
Heat oven to 350 and grease a round 8 or 9 inch pan. Mix all ingredients and pour into pan. Bake 40-45 minutes or until the top is dry.
While the cake is baking, make the raspberry sauce.
3 T sugar
2 t cornstarch
1/3 C water
1 pkg (10oz) raspberries in syrup, thawed and undrained.
Cook all over medium heat, stirring constantly, until the mixture thickens and boils. Continue boiling for one minute, stirring constantly. Remove saucepan from heat and strain sauce to remove seeds. Sauce can be served warm or cool. Best if served immediately.
Sorry no picture, it was eaten too quickly. Trust me, it’s good and worth making as its super easy.