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    You are in: Home / Recipes / Sour Cream Pound Cake With Raspberry Sauce Recipe
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    Sour Cream Pound Cake With Raspberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    southern chef in louisiana's Note:

    This is a very easy and elegant cake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Raspberry Sauce

    Directions:

    1. 1
      Raspberry sauce: Process both the ingredients in blender until smooth; pour through a wire mesh strainer. Chill for 1 hour. Makes 3 cups.
    2. 2
      Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
    3. 3
      Beat the cake mix with the next 5 ingredients at medium speed for 4 minutes. Spoon into pan and bake at 325°F for 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
    4. 4
      Sprinkle with powdered sugar and serve with raspberry sauce.

    Ratings & Reviews:

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    Nutritional Facts for Sour Cream Pound Cake With Raspberry Sauce

    Serving Size: 1 (167 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 298.0
     
    Calories from Fat 68
    22%
    Total Fat 7.5 g
    11%
    Saturated Fat 2.6 g
    13%
    Cholesterol 7.3 mg
    2%
    Sodium 255.1 mg
    10%
    Total Carbohydrate 54.6 g
    18%
    Dietary Fiber 3.6 g
    14%
    Sugars 37.1 g
    148%
    Protein 4.3 g
    8%

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