Raspberry Chocolate Chip Bundt Cake
(300 g) frozen
Raspberries make a ruby red sauce to serve with this chip-rich cake.
Measure out 1 cup (250 mL) of the raspberries; thaw in sieve,
reserving juice. Thaw remaining berries; puree in food processor,
adding reserved juice. Press through sieve to remove seeds; add icing
In bowl, cream butter with granulated sugar until fluffy; beat in
eggs, one at a time, and vanilla. Stir together flour, baking powder,
baking soda and salt; stir half into bowl. Stir in sour cream; stir
in remaining flour mixture and 1 cup (250 mL) of the chocolate chips.
Spread half into greased 10-inch (3L) Bundt pan; sprinkle with
reserved drained berries. Spread with remaining batter. Bake in 350
degree F (180 C) oven for 40 minutes or until cake springs back when
lightly touched. Let cool for 10 minutes. Invert onto rack to let
cool completely. Transfer to plate; slip strips of waxed paper under
cake. Melt remaining chocolate chips with cream. Pour over cake,
drizzling down sides. Serve with sauce. Makes 12 servings.