Ingredients
- 6 eggs
- 1 pint raspberries
- 2 cups powdered sugar
- 1 3/4 cups butter softened
- 1 3/4 cups sugar
- 2 1/4 cups all purpose flour
- 2 cups walnuts (chopped)
- 3/4 cup powdered sugar
- 1 cup unsweetened cocoa
- 2 tablespoons milk
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Directions: Cake Preheat oven to 350 degrees. Butter and flour a tube pan. In a large bowl, beat together sugar and butter with a hand mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add powdered sugar. By hand, stir in flour, walnuts and cocoa. Pour into prepared pan and bake for 1 hour. Remove from oven and cool in pan for 1 hour. Invert onto serving plate.
Glaze Whisk together all ingredients and drizzle over the cake.
Raspberry sauce Place ingredients in blender and puree until smooth. Strain to remove seeds. Serve with cake.
Converted by MC_Buster.
