Title: Raspberry Chocolate Chip Bundt Cake
Categories: Cake Chocolate Raspberry
Yield: 1 Servings

2	pk	(300 g) frozen unsweetened raspberries
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.

Source: Canadian Living March 1993 From: Jim Bodle Date: 07 Jan 94

From: Gail Shipp Date: 07-21-96 (02:26) The Computer Workshop (40) Cooking

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