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Recipe Summary

prep:
20 mins
bake:
40 mins
total:
1 hr
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Ingredients

Cake
Topping

Directions

Cake
  • Heat oven to 350°. Coat an
    8 x 8 x 2-inch baking pan with nonstick
    cooking spray.

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  • In a large bowl, whisk together flour,
    sugar, baking powder and salt. In a
    small bowl, whisk together egg, milk,
    oil and vanilla.

  • Make a well in center of flour
    mixture. Add egg mixture to well and
    beat with a wooden spoon 1 minute,
    until evenly moistened; stir in chocolate
    chunks. Spoon into prepared pan and
    top with raspberries.

Topping
  • In a small bowl, combine
    flour and sugar. Cut in butter with pastry
    blender until crumbly. Stir in walnuts.
    Sprinkle topping over raspberries.

  • Bake at 350° for 35 to 40 minutes or
    until wooden pick inserted in center
    comes out clean. Cool in pan on a wire
    rack. Cut into 9 squares. This cake is best
    eaten on the day it's made.

Nutrition Facts

357 calories; fat 16g; cholesterol 38mg; saturated fat 7g; carbohydrates 54g; insoluble fiber 3g; protein 5g; sodium 168mg.
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