---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Kaspar's Chocolate Raspberry Cake
 Categories: Cakes
      Yield: 16 Servings
 
      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  Butter; softened
      2 c  Sour cream
      2    Eggs
      1 ts Vanilla
      1 c  Pureed raspberries; strained
 
  Preheat the oven to 350 F. Grease a 9 to 10" bundt pan and set aside.
  
  Sift the flour, sugar, cocoa, soda, and salt into the large bowl of
  an electric mixer. Add the butter, sour cream, eggs, vanilla, and
  raspberry puree. Beat about 4 minutes on medium speed.
  
  Pour the batter into the prepared pan and bake 50 to 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.
  
  Recipe FROM: Seattle Times, Dec 29, 1993

  Posted by: Marne Parry (PKKW92A)
 
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