BUTTER with a side of BREAD. Main ingredients you need - a chocolate cake mix (I like Duncan Hines) and a bag of frozen raspberries. And, you can make this in a bundt pan, so it's also pretty. You can frost or not. Of course, if you're a purist, here's a link to my all time favorite 'from scratch' Chocolate Raspberry Cake from Martha Stewart. Not only does it use fresh raspberries, but there's a splash of of raspberry liqueur in the recipe! Two choices to celebrate the day!
CHOCOLATE RASPBERRY CAKE
1 chocolate cake mix
1 cup sour cream
1/2 cup oil
1 (12 oz) bag frozen raspberries
Partially thaw raspberries (set out for 20-30 minutes before making cake).
Mix cake mix, eggs, sour cream, and oil together with electric mixer.
Fold in frozen raspberries (Tip: Use electric mixer for about 5-10 seconds to chop up raspberries a bit but still have some larger pieces of raspberry in cake).
Pour into well-greased Bundt pan and bake at 350 for about 45 minutes or until toothpick inserted in center comes out clean.
Let cool 10-15 minutes before inverting pan and placing the cake on plate.
5 Tbsp butter
1/3 cup milk
1 cup sugar
3/4 cup semi-sweet chocolate chips
In medium saucepan, melt butter over medium heat.
Add milk and sugar and bring to boil, stirring constantly. Boil for one minute and then remove from heat.
Stir in chocolate chips until completely melted and smooth.
Let set for minute or two to set up a little bit, making it the best consistency to pour/spread on cake.
And, as I mentioned above, you can always make a Chocolate Raspberry Cake from Scratch using fresh raspberries.