We’ve tweaked your favourite chocolate cake for minimuam guilt and maximum flavour!
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
Place 1/2 cup cold water, milk, sugar, spread, cocoa and bicarbonate of soda in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool for 15 minutes.
Add flour and eggs. Whisk until smooth. Pour mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 10 minutes. Turn cake, top side up, on a wire rack to cool.
Meanwhile, make icing Sift icing sugar mixture and cocoa powder into a bowl. Add spread and boiling water. Stir until smooth. Spread over top and side of cake. Top with raspberries. Serve.