Skill required: Know your way around a kitchen.
Topping
1 1/2 cups light brown sugar
6 tablespoons flour
3 tablespoons butter
3 squares semisweet chocolate finely chopped
1. In a bowl combine brown sugar, flour, and butter.
2. Using your hands, mix thoroughly, then add chocolate, mix well with a wooden spoon and set aside.
Cake
3 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 eggs lightly beaten
1 cup buttermilk
3 eggs lightly beaten
1 1/2 teaspoons vanilla
1 cup butter melted and cooled
3 3/4 cups fresh black or red raspberries
1. Preheat oven to 375 degrees.
2. Sift flour, sugar, baking powder, baking soda and salt together into a medium bowl.
3. In a separate bowl, whisk together buttermilk, eggs vanilla and melted butter.
4. Add buttermilk mixture to flour mixture and mix with a wooden spoon.
5. Pour batter into THREE lightly greased 8" round spring-form cake pans. Sprinkle raspberries over cake, then cover with topping, bake until well-browned @ 40-45 min.
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