Raspberry Chocolate Chip Bundt Cake

Recipe by susie cooks
READY IN: 1hr 20mins




  • Preheat oven to 350°F.
  • Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
  • Thaw remaining berries; puree in food processor, adding reserved juice.
  • Press through sieve to remove seeds; add icing sugar.
  • In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
  • Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
  • Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
  • Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
  • Spread remaining batter on top.
  • Bake for 40 minutes or until cake springs back when lightly touched.
  • Let cool for 10 minutes.
  • Invert on rack to cool completely.
  • Transfer to plate; slip strips of waxed paper under cake.
  • Melt remaining chocolate chips with cream.
  • Pour over cake, drizzling down sides. Remove wax paper.
  • Serve with raspberry sauce.