This easy to make Chocolate Raspberry Bundt Cake Recipe makes a great dessert recipe for twelve guests!
If you have frozen raspberries on hand, this is a great recipe to use for a delectable baked treat!
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purchases with no extra cost to you
10 ounces frozen, unsweetened raspberries, divided
3 tbsps. icing (confectioner's) sugar
3/4 cup butter
1 cup granulated sugar
3 medium eggs
2 tsps. vanilla extract
2 1/4 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1 1/2 cups sour cream
1 1/2 cups chocolate chips, divided
1/4 cup light cream
Measure 1 cup of raspberries, thaw in a sieve, and reserve juice.
Thaw the remaining raspberries, and, in a food processor or blender, puree the berries, adding the reserved juice from above.
Press the pureed raspberries through a sieve to remove the seeds.
Add the icing sugar, and set aside. (**This sauce will be used to serve with the cake.)
In a bowl, cream the butter with the granulated sugar until fluffy.
Beat the eggs in, one at a time, and add the vanilla.
In another bowl, combine the flour, baking powder, baking soda, and the salt.
Add the flour mixture into the butter mixture, alternately with the sour cream, just to combine.
Stir in 1 cup of the chocolate chips.
Spread half of the batter into a greased, 10" bundt pan, sprinkle with the 1 cup reserved, drained raspberries.
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Spread the remaining half of the batter on top.
Bake at 350° F for 40 minutes or until the cake springs back when lightly touched.
Let cake cool for about 10 minutes, and then invert it onto a rack to cool completely.
Transfer cake to a plate, melt the remaining chocolate chips with the light cream, and pour over cake, allowing it to drizzle down the sides.
Serve with **raspberry sauce (above).
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