1 pt. fresh raspberries or 1 (10 oz.) pkg. unsweetened frozen raspberries, thawed)
1 to 2 tbsp. sugar (to taste)
1 pound cake
2 tbsp. butter
1/3 c. miniature chocolate chips
Fresh raspberries (optional)

This dessert is prepared on a charcoal or gas grill.

In a food processor or blender, combine raspberries with sugar to taste and puree until smooth. Cover and refrigerate until serving time. Prepare a medium-hot fire or use an existing fire that burned a little past white-hot. Clean grill with a wire brush to remove any food or ash particles. Shortly before grilling, cover each of 6 to 8 dessert plates with 1 to 2 tablespoons raspberry puree.

Cut cake into 8 slices, 1/2 to 3/4 inch thick, and brush both sides with melted butter. Place on grill, set 4 to 6 inches from coals, and grill until lightly browned on bottom (about 1 to 2 minutes). Turn cake over and immediately sprinkle about 2 teaspoons miniature chocolate chips over each slice. Use a knife or long metal spatula to gently spread chips over cake as they melt. Grill until second side is lightly browned, about 1 to 2 minutes longer. Set cake on raspberry puree and garnish with fresh raspberries, if desired.