For the Cake:

4 cage-free eggs

10 tablespoons unsalted butter, melted, or 2/3 cup vegetable oil

1 1/3 cups Billington’s Milled Golden Cane Sugar or Wholesome Sweeteners’ Organic Sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

2/3 cup whole, 2% fat, or 1% fat milk

4 ounces semisweet chocolate, melted

For the Fillings:

8 ounces cream cheese, warmed slightly in the microwave or at room temperature

1 tablespoon honey

½ cup raspberries

Tools

Make the cake:  Heat the oven to 350 degrees.

Beat the eggs in a mixer fitted with a whisk attachment until fluffy and light.  With the mixer running, drizzle in the butter or oil.  Add the sugar and mix.  Add the vanilla extract and mix.  Combine the flour and baking powder.  With the mixer running at low speed, add about a third of the dry ingredients to the egg mixture and mix.  Then add half the milk and mix.  Add another third of the dry ingredients and mix.  Add the remaining milk and mix.  Add the remaining dry ingredients and mix until smooth.  Pour the batter into the pan and bake until the cake springs back in the center when touched, about 40 minutes.  Let the cake cool in the pan on a wire rack.

Use a serrated knife to cut the cake into ½-inch thick slices.  Spread one face of each slice of cake with melted chocolate; this is to coat and waterproof the cake.  Place in the refrigerator to set while you make the filling.

In a food processor, blend the cream cheese, honey and raspberries until smooth and spreadable.  Spread the cream cheese mixture over the chocolate on half of the cake slices.  Top each one with another slice of cake, chocolate side down.  Use a serrated knife to cut the brown crusts off the sandwiches and then cut each sandwich into three 1-inch wide “fingers”.  Turn the sandwiches on their sides to show off the stripes, and serve.

Makes about 24.