Ingredients

Cake:
1 1/2 cups sugar
1 cup all-purpose flour
1/2 cup cocoa
3/4 cup margarine or butter, melted
1/4 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs

Raspberry sauce:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 10-oz. package frozen raspberries, thawed
1/3 cup water

For cake: Heat oven to 375 degrees F. Grease and flour 9-inch round pan. Combine ingredients in medium bowl and blend. Spread in pan. Bake 35 to 40 minutes until top appears dry. Cool 10 minutes; remove from pan. Cool on wire rack. Serve with raspberry sauce.

Directions

For sauce: Combine ingredients in small saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Strain sauce through sieve or strainer to remove seeds.

(A quick raspberry sauce can be made by heating 1 jar (12 oz.) seedless raspberry jam and 3 tablespoons water over low heat, stirring occasionally until jam is melted.)

Each serving contains 356 calories, 15.5 g fat, 53.5 g carbohydrate, 234 mg sodium, 64 mg cholesterol.