Sweetheart Chocolate Cake with Raspberry Sauce

Serve dessert to guests with the flair of a fine restaurant. Spoon warm sauce around the cake wedges and arrange fresh raspberries on the sauce. Garnish the cake with slivered almonds.

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Servings 8

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ingredients 10
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

Cake

1: (9-oz.) pkg. devil's food cake mix

1/3: cup light sour cream

1/4: cup water

1/4: teaspoon almond extract

1: egg

2: teaspoons powdered sugar

Sauce

1: (10-oz.) pkg. frozen raspberries in syrup, thawed

3: tablespoons sugar

1: teaspoon cornstarch

1/4: teaspoon almond extract

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Directions

1 Heat oven to 350°F. Spray with nonstick cooking spray and lightly flour 9-inch round cake pan. In large bowl, combine all cake ingredients except powdered sugar; mix at low speed until combined. Beat 2 minutes at medium speed. Pour batter into sprayed and floured pan.
2 Bake at 350°F. for 23 to 28 minutes or until top springs back when touched lightly in center. Cool in pan 30 minutes. Invert cake onto plate; remove pan. Sprinkle cake with powdered sugar.
3 Meanwhile, in food processor bowl with metal blade or blender container, process raspberries until smooth. Strain to remove seeds.
4 In small saucepan, combine raspberry puree, sugar and cornstarch; mix well. Cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in almond extract. Serve warm sauce over cake wedges. If desired, garnish with whipped topping, slivered almonds and fresh raspberries.