Carol Burnett's Raspberry Riches

• 1 cup flour, sifted
• 3/4 cup sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1/3 cup buttermilk
• 1/2 tsp. vanilla
• 1/3 cup unsalted butter
• 1-1/4 cup fresh red raspberries
• 1/2 cup brown sugar, packed
• 1 tbsp. unsalted butter, cut into sm. pieces
• 1-1/2 tsp. semi-sweet chocolate, grated
• 2 tbsp. flour

1. Melt and cool unsalted butter.
2. Preheat oven to 375F.
3. Butter a 9-inch round or 8-inch square baking pan.
4. Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.
5. In another bowl, beat together egg, buttermilk and vanilla until smooth.
6. Stir in butter.
7. Add dry ingredients.
8. Beat with a wooden spoon until nearly smooth.
9. Spread batte revenly in prepared pan.
10. Sprinkle with raspberries.
11. Top with sugar-crumb topping.
12. Bake in preheated oven until nicely browned, about 40-45 minutes.
13. Let cool on rack until warm.
14. Serve warm.
15. Sugar Crumb Topping: With metal blade in place, add all ingredients to processor.
16. Process to a fine consistency.

flour, sugar, baking powder, baking soda, salt, egg, buttermilk, vanilla, unsalted butter, fresh red raspberries, brown sugar, unsalted butter, semisweet chocolate, flour

Taken from www.foodgeeks.com/recipes/1554 (may not work)