Ingredients

Instructions

  1. Batter: Preheat oven to 350°F.
  2. Grease 2 9-inch cake pans, set side.
  3. In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
  4. In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
  5. Stir in the eggs, 1 at a time until they are all incorporated.
  6. Stir in the chocolate.
  7. Stir in the salt and oil.
  8. Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
  9. Stir in the last 1 1/4 cup on flour and the baking powder.
  10. Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
  11. Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
  12. Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
  13. Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
  14. Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
  15. When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
  16. Let cake cool for a while, then spread the frosting on the top and sides.
  17. To garnish you can place raspberries on the top and around then cake.