Chocolate Raspberry Cake

You won’t even miss the frosting when you make this awesome raspberry sauce – the extra flair is a nice touch to add to a holiday table.

Chocolate Raspberry Cake
Chocolate Raspberry Cake

8 servings
210 calories per serving

9 oz. package devil’s food cake mix
1/3 c light sour cream
¼ c water
¼ c Egg Beaters
2 t powdered sugar

Pan prep:
1 T flour

10 oz. frozen raspberries in syrup, thawed
3 T sugar
1 t cornstarch
¼ t vanilla extract

Preheat oven to 350 degrees. Spray a 9 inch round cake pan with Pam and then lightly flour it. (INSTRUCTIONAL VIDEO) Combine all cake ingredients except the powdered sugar and beat 2 minutes at medium speed then spread into prepared pan. Bake 25 minutes or until cake springs back when lightly pressed. Cool ½ hour and then invert onto a plate and sprinkle with sugar. In a blender puree berries until smooth and strain out the seeds by pushing the puree through a sieve. Combine puree, sugar and starch in a saucepan and cook on low heat until slightly thickened. Remove from heat and stir in vanilla. Serve warm sauce over cake. Garnish with fresh raspberries.

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