Chocolate Raspberry Cake
Makes 8 servings
from Ken Haedrichís Country Baking

2/3 cup milk
‡ honey
2 Tablespoon unsalted butter
1 teaspoon vanilla extract
1 ‡ cups (a little less than 1 pint) fresh raspberries (I used frozen)
1 cup water
2 Tablespoons sugar
1 º cups unbleached flour
‡ cup unsweetened cocoa powder
2 teaspoons baking powder
º teaspoon salt
æ cup packed light brown sugar
º teaspoon ground cinnamon

Put the milk, honey, and butter in a small saucepan and heat GENTLY (ie I cooked it way to hot and it seized up and I had to start over) for several minutes, just until the butter is melted. Pour into a small bowl and add the vanilla. Set aside to cool. Preheat the oven to 350*.

Meanwhile puree the raspberries and water in a blender and strain through a fine strainer; work the mixture with a spoon to get out as much liquid as possible. Put the puree and sugar in a small saucepan and heat for several minutes to melt the sugar.

Sift the flour, º cup of the cocoa, the baking powder, and the salt into a medium mixing bowl. Make a well, then pour in the partially cooled milk/honey; whisk just until blended. Donít worry about beating out all the lumps. Spread this batter in an ungreased 8 inch square baking dish or 9 inch deep-dish pie pan, glass or ceramic.

Rub together the brown sugar, remaining cocoa and cinnamon. Spread evenly over the batter. Slowly pour the hop raspberry puree over the cake. Bake for 35 minutes. Cool the cake on a rack for a least 5 minutes before serving; even then, be careful, because the pudding part stays hot for a while.