raspcakechocThis is such a decadent cake!! Topped with fresh raspberries and Ghirardelli raspberry dark chocolate squares!!! OH YES! Heres the recipe! 2 Cups Sugar


1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water


1/4 Cup Davinci Gourmet Raspberry Syrup

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil, raspberry syrup and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.



4 cups confectioners’ sugar



1/4 cup Davinci Raspberry Gourmet syrup

1 cup butter

1 teaspoon vanilla extract

 1 to 2 tablespoons milk or heavy cream


 In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla, raspberry syrup and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Frost and garnish with fresh raspberries and Ghirardelli squares!!!!

You can order Davinci syrup here…http://www.davincigourmet.com/products/