15 oz Canned Raspberries *
2 c  Self-Rising Flour
1/2 c  Sugar
1/2 c  Chocolate Bits Or Chips
1    Lightly Beaten Egg
2 oz Melted Butter
3/4 c  Buttermilk

* Use canned raspberries and syrup.
Preheat oven to
375F, prepare pans. Pour undrained raspberries into a pan, bring to a boil,
boil without stirring for about 12 minutes, or until mixture is thick and a
jam-like consistency; cool. Combine the sifted flour, sugar and chocolate
in a bowl. Mix egg, butter and buttermilk. Stir dry mix into wet mix until
just combined. Gently fold in the raspberry mixture. Spoon into pans and
bake for about 15 minutes or until done.