On a lightly floured surface, use a rolling pin to roll out each pancake to 5 inches in diameter. Set aside

To make icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a medium saucepan. Reduce heat to medium-low and cook until the icing has thickened slightly, about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.

Place a rolled pancake on a wire rack set over a cookie sheet. Spread with a couple of tablespoons of the icing, letting the excess run down the sides. Stack the remaining pancakes, icing each layer. Pour the remaining icing over the top of the cake. Place raspberries on top. Refrigerate until icing is set, about 1 hour.

Serve with additional raspberries and whipped cream.