Chocolate cake with raspberry sauce

Yeah, haven't tried this one yet, but it sure sounds good!

Chocolate cake with Raspberry sauce

2 cups all-purpose flour

1 1/2 cups  sugar

1 1/2 cups buttermilk*

2 large eggs

2/3 cup unsweetened cocoa

1 cup     Butter, softened

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons vanilla extract

Fresh raspberries, for garnish

Mint sprigs, for garnish

Raspberry Sauce

2 cups frozen raspberries in syrup, thawed

2 tablespoons sugar

1 tablespoon cornstarch

In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla until just blended. Beat at high speed for 3 minutes. Spread batter into light greased 13x9x2 inch baking pan.

Bake at 350 F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 16 pieces.

Serve topped with Raspberry Sauce. Garnish with fresh raspberries and mint.

Raspberry Sauce:

In electric blender container, puree thawed frozen raspberries; strain. Stir in sugar and cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.

*No buttermilk? Substitute 1-1/2 tablespoons lemon juice and enough milk to make 1-1/2 cups.