·         1 stick unsalted butter, softened

·         1 bag Gluten Free Pantry Decadent Chocolate Cake Mix

·         2 large eggs

·         1 cup reduced-fat gluten-free sour cream

·         2 Tbs. vegetable oil

·         ½ cup mini chocolate chips

 

Preheat oven to 350°. Beat butter until light and fluffy. Add mix and beat until mixture is crumbly. Add eggs, sour cream, oil and beat well. Fold in chocolate chips. Spoon into lightly oiled 10-inch springform pan. Bake 40 minutes. Cool 10 minutes in pan. Remove ring and cool completely.

 

Great with whipped cream or ice cream.

 

·         1 pint raspberries

·         1/2 cup confectioner’s sugar

·         2 tsp freshly squeezed lemon juice