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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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 8
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
30mg
30%;
Sodium
280mg
280%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.