Quick Double-Chocolate Sheet Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 5.5 tablespoons butter softened
• 1.7 cups confectioners' sugar 
• 4 large eggs 
• 3.5 ounces raspberries fresh
• 1.7 cups less 1 tablespoon self-rising flour 
• 1 cup caster sugar 
• 1 tablespoon cocoa unsweetened dissolved in 2 tablespoons boiling water to make a paste

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• hand mixer

Directions

1. Preheat the oven to 350°F. Grease and line a 11 x 7 x 2-inch baking pan.
2. In a large bowl, place the softened butter, sugar, eggs, and dissolved cocoa. Sift over the flour and baking powder. Using a hand mixer, beat the mixture until it is pale and creamy, about 2 minutes. Using a metal spoon, fold in the chocolate chips.
3. Turn the mixture into the greased pan and spread it out evenly.
4. Bake for 30 to 35 minutes, or until risen and springy to the touch. Cool slightly before turning out onto a wire rack.
5. Once the cake is cool, in a bowl, place all the frosting ingredients and, using the hand mixer, beat together well.
6. Spread over the cake. Run a fork across the surface of the frosting to create a wavy pattern of lines.
7. (F)
8. Place the frosted cake on a tray or plate and open freeze. Once frozen, place in a box or freezer bag and return to the freezer.(D)
9. Let stand overnight on a wire rack, then sprinkle with your toppingof choice.
10. From The Foolproof Freezer Cookbook: Prepare-ahead meals, Stress-free entertaining, Making the Most of Excess Fruits and Vegetables, Feeding the Family the Modern Way by Ghillie James. Text © 2011 Ghillie James; photographs © 2011 Tara Fisher. Published in 2012 by Kyle Books.