Raspberry Chocolate Chip Bundt Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made this and it is yummy. Raspberries make a ruby red sauce to serve with this chip rich cake. Ingredients:
24 ounces frozen unsweetened raspberries |
3 tablespoons icing sugar |
3/4 cup butter |
1 cup granulated sugar |
3 eggs |
2 teaspoons vanilla |
2 1/4 cups flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/2 cups sour cream |
1 1/2 cups chocolate chips |
1/4 cup light cream |
Directions:
1. Preheat oven to 350°F.
2. Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
3. Thaw remaining berries; puree in food processor, adding reserved juice.
4. Press through sieve to remove seeds; add icing sugar.
5. In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
6. Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
7. Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
8. Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
9. Spread remaining batter on top.
10. Bake for 40 minutes or until cake springs back when lightly touched.
11. Let cool for 10 minutes.
12. Invert on rack to cool completely.
13. Transfer to plate; slip strips of waxed paper under cake.
14. Melt remaining chocolate chips with cream.
15. Pour over cake, drizzling down sides. Remove wax paper.
16. Serve with raspberry sauce.
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