When the answer is Chocolate-Raspberry Avalanche Cake with Melted Vanilla Bean Crème Anglaise, it doesn't matter what the question is! Don't let the name intimidate you, it's actually pretty easy to pull this impressive cake together. You'll blend together the dry ingredients, including rich cocoa powder and espresso powder, with softened butter and hot water. Smith's Buttermilk comes in next, followed by the eggs, and the batter is beaten well then poured into a bundt pan to bake for about an hour. After it cools for 15 minutes, invert and brush with raspberry liqueur or syrup of your choice. When cooled completely, your Chocolate-Raspberry Avalanche Cake can be transferred to a stately serving platter. Dust your beautiful creation with powdered sugar, and fill the center with raspberries. The pièce de résistance is the Vanilla Bean Crème Anglaise. It's a basic French custard sauce that can be made from scratch, but in this case, it's just nearly melted Smith's Vanilla Ice Cream, which is the ultimate complement for your Chocolate-Raspberry Avalanche Cake.