Sour Cream Pound Cake With Raspberry Sauce

This is a very easy and elegant cake.

• Ready In: 55 mins
• Serves: 16

Ingredients

•  vegetable oil cooking spray
•  all-purpose flour
• 1 (18 1/2ounce) package  yellow cake mix
• 1⁄2 cup sugar
• 1 (8 ounce) container sour cream
• 1  cup egg substitute or 4  eggs
• 3⁄4 cup applesauce
• 1  teaspoon vanilla extract
•  raspberry sauce
•  powdered sugar, garnish

• Raspberry Sauce

• 4 (10 ounce) packages frozen raspberries, thawed
• 4  teaspoons sugar

Directions

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. Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
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. Sprinkle with powdered sugar and serve with raspberry sauce.