Source: Bargetto Winery

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup buttermilk
1 cup butter
2 tablespoons unsweetened cocoa
1 cup Chaucer's Raspberry Wine
2 eggs, beaten
1 teaspoon baking soda
l teaspoon vanilla extract

Combine flour, sugar and buttermilk in mixing bowl. Melt butter; add cocoa and Raspberry Wine and beat to boiling point. Cool.

Pour over flour mixture, add egg, baking soda and vanilla extract. Mix. Pour into well-greased 13 x 9-inch pan. Bake at 350 degrees F for 40 minutes or until done. Remove and cool.

Icing
l cup butter
8 ounces cream cheese
3 tablespoons raspberry wine
1 pound confectioners sugar
2 teaspoons vanilla extract

Mix together butter, cream cheese and wine. Mix until smooth. Add confectioners sugar and vanilla extract and slowly mix in. Put atop the Raspberry Chocolate Cake.