Ingredients
- 92 marne parry
- 10 bundt (pan)
- 2 eggs
- 2 c sour cream
- 1 1/2 c sugar
- 1 c pureed raspberries
- 2 c flour
- 5/8 c softened butter
- 3/4 c unsweetened cocoa powder
- 1 1/2 ts baking soda
- 1 ts vanilla
- 1 ts salt
Pour the batter ianto the prepared pan and bake 50-60 minutes, until the cake tests done. (The cake will 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.
