1. Preheat oven to 350 degrees F. Spray a 9-inch springform cake pan with vegetable cooking spray.

2. In a large mixing bowl whisk together oil, honey, eggs, and vanilla until wellblended. Sift cocoa into the bowl and mix together until smooth. Pour the batterinto the prepared pan. Bake for 20 to 25 minutes, or until center is set.

3. Cool cake in pan for 10 minutes, then remove sides from springform pan, invertcake onto a cake platter, and remove bottom of pan from cake. (Cake may be frozenat this point. Allow to warm to room temperature before serving.)

4. Prepare the topping. In a medium microwave-safe bowl mix the fruit spread, water, and lemon juice until smooth. Microwave on high for about 1 minute, or until fruit spread is beginning to melt, then whisk together well to make a glaze. Let cool for 2 to 3 minutes, then gently fold the raspberries intothe glaze. Spoon the topping evenly on top of the cake and then dust with confectioners' sugar using a small fine-mesh strainer. Serve slightly warm or at room temperature.

Source: Fresh Magazine March, April 2010