Directions:
. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
. Stir in the boiling water until the batter is well combined. It will be thin, but that’s okay!
. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
. In a saucepan over low heat, melt the chocolate chips and heavy cream together, stirring until smooth. Remove from heat and let it cool slightly.
. Whip the powdered sugar into the chocolate mixture until it thickens.
. Once the cakes are completely cool, spread a layer of the chocolate mixture on top of one of the cakes, then add a layer of fresh raspberries. Place the second cake on top and frost the entire cake with the remaining chocolate mixture.
. Decorate with extra raspberries on top and enjoy!
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
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