Sweetheart Chocolate Cake with Raspberry Sauce

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
280mg
12%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
8%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
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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