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Chocolate truffle cake by Gluten Free Goddess Karina

  • Barb Killen

    Sauce: 2 cups of raspberries (fresh or frozen) 3/4 cups brown sugar and 2 Tbsp of fresh lemon or lime juice. Mix all together in a large 2 quart bowl. Put in microwave. Microwave on high for 8 minutes, stirring once at the 4 minute mark. Let cool 1/2 hour before putting in refrigerator.

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