INGREDIENTS
48
Raspberries for garnish (about 2 pints), fresh
1
Egg, large
1 2/3 cups
All-purpose flour
1/2 tsp
Baking soda
1 tsp
Cocoa powder
1 cup
Cream cheese frosting, store-bought
1 tbsp
Food coloring, red
1/2 tsp
Salt
1 cup
Sugar
1/2 tsp
Vanilla extract
1/2 tsp
Distilled vinegar, white
1 cup
Vegetable oil
1/2 cup
Coconut, dried sweetened
2/3 cup
Buttermilk, low-fat