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