“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

Ingredients:

• 1 pkg. Baker’s Semi-Sweet Baking Chocolate, divided
• 3/4 cup unsalted butter
• 1 pkg. Jell-O Brand Raspberry Flavor Gelatin
• 1/2 cup sugar
• 3 eggs
• 1/3 cup GF baking flour*
• 1 tub (8 oz) Cool Whip Light Whipped Topping
• 1 small box of raspberries

Preheat the oven to 350°. Grease a 9-inch round cake pan with Pam Cooking Spray. Line the bottom with wax paper. Microwave 4-sq. of baking chocolate and the butter in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Stop 1 minute through and stir the chocolate until melted. Stir dry gelatin mix and the sugar into chocolate until well blended. Mix in eggs and flour until it is completely blended.  Pour the mix into a prepared pan.  Bake for 35 minutes. Stick a toothpick into the center and make sure it comes out with moist crumbs. Do not over bake. Let the cake cool for 5 minutes. Invert onto serving platter and remove wax paper. Cool cake completely.

For the frosting, melt the remaining 4 sq. of the chocolate  in a microwavable bowl for 1 1/2 minutes. Stir until the chocolate is completely melted.  Stir in the Cool Whip until it is smooth. Frost cake with whipped chocolate mixture. Garnish the cake with fresh raspberries.

*I used Arrowhead Mills GF All-Purpose Baking Flour for the 1/3 cup flour