- Recipe serves 16 servings
- Prep Time 10 min
- Cook Time 25 min
- Chill Time 1 hr
- 1/2 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 1 1/2 cups semi-sweet chocolate chips, divided
- 2 Tbsp. unsweetened cocoa powder
- 1 cup sugar
- 2 large eggs, slightly beaten
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 1/4 cup heavy cream
Preheat oven to 350°. Spray 9-inch round cake pan with no-stick cooking spray, then line bottom with waxed paper and spray again; set aside.
Melt 1/2 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks, 1 cup chocolate chips and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat, then stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread into prepared pan.
Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely.
Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Spread until melted. Let cool to thicken, stirring occasionally.
Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish, if desired, with raspberries.