Serve this double chocolate fudge cake warm with vanilla ice cream; or to cut into squares, chill for 30 minutes in the freezer. Top with fresh raspberries to balance the rich, dark, chocolate. 
(GF) Gooey Raspberry Fudge Cake
By: Bekie A
3 eggs
2 cups of sugar
2 tsp vanilla
1/4 cup dried raspberry (pulsed in a processor)
1 stick of butter melted
1/4 cup of coconut oil
1 heaping cup of almond flour (for non GF, use regular flour)
3/4 cup cocoa powder
1 tsp salt
Icing
2 Tbsp of dried raspberry
1/4 cup of cocoa powder
2 cups of powder sugar
Milk to thin
2 Tbsp of melted butter
Directions:
For cake, mix together wet ingredients and then slowly add in dry. Pour into a buttered 9×13 (or for thick bars, use 8×8) and bake on 350 for 12-15 minutes. 
Then whisk together the icing. Pour over the cake and spread over the top.
