1 tablespoon cornstarch
1 1/4 cups sugar, divided
6 cups assorted fresh berries (try 2 cups each blackberries, raspberries, and blueberries.)
1/2 cup butter, softened
2 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons white vinegar
1/2 teaspoon baking soda
Preheat oven to 180° Celcius. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11x7 -inch baking dish.
Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, one at a time, beating just until blended after each addition. Stir in red food colouring and vanilla until blended.
Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a measuring cup large enough to hold 2 cups at once. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.
Bake at 180° for 45 - 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.
Credits: Mary Allen Perry on My Recipes
Photo Credits: Tracey from Tracey's Culinary Adventures Blog