• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 cups buttermilk
• 2 large eggs
• 2/3 cups unsweetened cocoa
• 1 cup margarine
• 1/2 teaspoons baking soda
• 1 1/2 teaspoon vanilla extract
• raspberry sauce recies follows
• Freash reapberries and mint sprigs for garnish

Directions:

In a large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, and margarine, baking soda and vanilla until just blended.

Beat at high speed for 3 minutes.  Spread batter into lightly greased 13 x 9 x 2 inch baking pan.  Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack.  cut into 16 pieces.  Serve topped with Raspberry sauce.  Garnish with fresh raspberries and mint.

Raspberry Sauce:  In elecric blender container, puree 2 cups thawed frozen raspberies in syrup; strain.  Stir in 2 tablespoons sugar and 1 tablesppon cornstarch.  In small saucepan, cook raspberry mixture util thickened and boiling.  Cover; chill.