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Raspberry Chocolate Chip Bundt Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

2  pk  (300 g) frozen
3  tb  Icing sugar
3/4  c  Butter
1  c  Granulated sugar
3    Eggs
2  ts  Vanilla
2 1/4  c  All-purpose flour
2  ts  Baking powder
1 1/2  ts  Baking soda
1/2  ts  Salt
1 1/2  c  Sour cream
1 1/2  c  Chocolate chips
1/4  c  Light cream

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 sugar. 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.

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