Raspberry Hot Fudge Cake
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INGREDIENTS 1/2 cup sifted flour
1 teaspoon baking powder
1/3 cup sugar
3 tablespoons cocoa, divided
1 tablespoon butter
1/4 cup Chambord liqueur
1/2 cup sifted brown sugar
7/8 cup boiling water
1 pint fresh raspberries or 1 cup frozen raspberriesCombine flour, baking powder, sugar, and 1 tablespoon cocoa; sift 3 times.
Combine butter and Chambord; add flour mixture and blend lightly.
Butter a 1-quart casserole and distribute raspberries in a single layer in the bottom. Pour mixture over raspberries.
Combine brown sugar and remaining cocoa and sprinkle over batter. Pour boiling water gently over all.
Bake at 350 degrees for 30 minutes. Serve warm with whipped cream or serve in bowls with French vanilla ice cream, ladling sauce over the ice cream. Garnish with fresh mint leaves.