2 c Flour
1 1/2 c Sugar
3/4 c Unsweetened cocoa powder
1 1/2 ts Baking soda
1 ts Salt
2/3 c Softened butter
2 c Sour cream
2 Eggs
1 ts Vanilla
1 c Pureed raspberries; strained
Preheat the oven to 350 degrees F. Grease a 9-10" bundt pan and set aside.
Sift the flour, sugar, cocoa, soda and salt into the large bowl of an
electric mixer. Add teh butter, sour cream, eggs, vanilla and
raspberry puree. Beat about
4 minutes on medium speed.
Pour the batter ianto the prepared pan and bake 50-60 minutes, until
the cake tests done. (The cake will be a little sticky in the
center). Cool the cake on a rack at least 15 minutes before unmolding
onto a rack. Let cool completely.
Serve the cake with raspberry sauce or fresh raspberries and mint.