In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, margarine, powder, soda and vanilla until just blended.
Beat at high speed for 3 minutes. Spread batter into lightly greased 13x9 baking pan. Bake at 350 F for 30-35 mnutes or until tooth comes out clean. Cool in pan on wire rack.
In electric blender, puree raspberries; strain. Stir in sugar and cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill. Once cooled, pour over cake.
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