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.

  • 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
  • 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.
  • 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.
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