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

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