Posted in Dessert, Gluten Free

(GF) Gooey Raspberry Fudge Bars

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.  

 

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