Raspberry Chocolate Chip Bundt Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.