2 cups fresh raspberries (whole frozen berries can be used)
Heat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
In a large bowl, mix the flour, sugar, and cinnamon. In a small sauce pan
combine butter, water and cocoa. Bring to a boil. Pour chocolate mixture over
flour and sugar. Mix well.
Mix buttermilk, eggs, baking soda and vanilla extract together and beat
until smooth. Add to chocolate mixture and beat until smooth. Pour into prepared
Bake for 35-45 minutes or until a wooden pick comes out clean. Do not over-bake.
Remove pan from oven and place on a wire rack.
While cake is baking, melt butter and cocoa for frosting. Stir in milk.
Do not boil. Remove from heat and add the confectioners' sugar; mix well
and blend in vanilla extract. If frosting is too thick, add a little more milk.
Spread raspberry preserves over warm cake with a pastry brush. Place whole
raspberries on top of the preserves and flatten just slightly with a fork. Spoon
frosting over raspberries and spread carefully with a knife. Cake should be
frosted while warm.
Serve with vanilla ice cream on top.
This cake is delicious warm or cold. You may need to add more milk to the frosting
if it is too thick to spread easily.