Directions
1.Melt butter with chocolate chips in microwave. Add rest of cake ingredients and beat together until smooth and then beat for 1-2 minutes, until fluffier.
2. Bottom line 9+1/2 ” spring form, spray bottom and sides with gluten-free food spray, dust with cocoa
3. Bake for 30 minutes in 350 degree oven
4. Remove from oven, top with seedless raspberry jam, let soften for a few minutes then spread out evenly
5. Once cool, arrange most of raspberries on top, saving a few for decoration.
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