3 c. flour
6 tbsp. cocoa
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tbsp. vinegar
2 tsp. vanilla
2/3 c. salad oil
2 c. water

Mix dry ingredients lightly in a large mixing bowl. Add remaining ingredients, mix at low speed until smooth. Pour into ungreased 9x13 inch pan. Bake at 350 degrees for 30 minutes.

BUTTER SAUCE:

1 (12 oz.) can evaporated milk (or 1 pt. cream)
1 c. sugar
1/2 c. butter

Boil on low to medium heat, stirring constantly until it thickens to 235 degrees on candy thermometer. This may be done at medium power in microwave. Stir occasionally and watch carefully. Use a large bowl. Serve sauce warm over pierced cake. Garnish, if desired, with fresh raspberries.