Sweetheart Chocolate Cake with Raspberry Sauce

(1)
1 reviews.
  • 25 min prep time
  • 1 hr 10 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Meanwhile, in food processor bowl with metal blade or blender container, process raspberries until smooth. Strain to remove seeds.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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