Preheat the oven to 350 degrees.

Beat the butter and sugar in a bowl until light and fluffy. Add in the eggs, one at a time, and beat until well incorporated. Add in the vanilla and mix.

In a small bowl, whisk together the flour, baking soda, salt and cocoa powder. Add half of the dry ingredients to the butter mixture and stir. Add in the hot water, and mix slowly as it will be very runny. Add the remaining flour and stir. Pour into a 13” x 9” x 2” pan that’s either non-stick or has been greased. Bake for 25 minutes, or until a toothpick comes out clean.

Remove and let cool completely. Using a 2 ½” round biscuit (or cookie) cutter, press down and twist to get a clean cut on the cake. Remove the circle and cut the cake slice in half. Repeat until you’ve gotten as many circles out of the sheet cake as possible.

In a medium sized bowl, beat all the frosting ingredients together until smooth and creamy. Place in a piping bag with desired frosting tip. Create 4 dots of frosting on the bottom circle and gently stack the top piece, pressing down just enough to get the frosting to stick to the underside of the top piece. Add 3-4 more frosting dots on top and garnish with fresh raspberries and dust with extra powdered sugar.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.