Raspberry Chocolate Cake

Method

Cake

1. Heat the oven to 350°F and grease a 9-by-13-inch pan well.
2. Put the flour, sugar and buttermilk in a mixing bowl.
3. Melt the butter, add the cocoa and raspberry wine, and beat it as it comes to the boil. Let it cool.
4. Pour the cooled chocolate mixture over the flour mixture, add the eggs, baking soda and vanilla, and mix.
5. Pour into the pan and bake for 40 minutes, or until done. Let it cool.

Icing

1. Beat the butter, cream cheese and wine together until smooth.
2. Slowly mix in the powdered sugar and vanilla, then spread over the cooled cake.