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Kaspar's Chocolate Raspberry Cake

Source of Recipe


The Seattle Times






List of Ingredients



• 2 cups flour
  
• 1-1/2 cups sugar
  
• 3/4 cup unsweetened cocoa powder
  
• 1-1/2 tsp baking soda
  
• 1 tsp salt
  
• 2/3 cup softened butter
  
• 2 cups sour cream
  
• 2 eggs
  
• 1 tsp vanilla
  
• 1 cup pureed raspberries, strained
  






Instructions



1. Preheat the oven to 350 degrees (F). Grease a 9- to 10-inch bundt pan and set aside.
   
   
2. Sift the flour, sugar, cocoa, soda and salt into the large bowl of an electric mixer. Add the butter, sour cream, eggs, vanilla and raspberry puree. Beat about 4 minutes on medium speed.
   
   
3. Pour the batter into the prepared pan and bake 50 to 60 minutes, until the cake tests done. (The cake will still be a little sticky in the center.) Cool the cake on a rack at least 15 minutes before unmolding onto a rack. Let cool completely.
   
   Serve the cake with raspberry sauce or fresh raspberries and mint.
   
   Makes 16 pieces.