Easy Chocolate Bundt Cake with Raspberry Sauce

Easy Chocolate Bundt Cake

with Raspberry Sauce

1  8-oz. pkg  Cream Cheese, softened

1  Cup  Sour Cream

1/2 Cup  Warm Water and 1 teaspoon Instant Coffee, mixed well

2  Eggs

1  15-16 oz.  Chocolate Cake Mix -any kind

1 pkg (4-serving size)  instant Chocolate Pudding (yes, even if the cake mix has pudding in it)

1  Cup  Semi-Sweet Chocolate Chips

Mix Cream Cheese, Sour Cream, Coffee Mixture, and Eggs in mixer on medium speed until well blended.  Add Chocolate Cake mix  and Pudding mix gradually, beating after each addition.  Fold in Chocolate Chips--batter will be very stiff.  Pour into well-greased Bundt pan; bake at 325* for 1 hour, or until tester comes out clean.  Cool upside down on cooling rack; invert onto serving plate.  Sprinkle with Powdered Sugar; slice and drizzle with Raspberry Sauce.  Serves 16-18.  Freezes very well!

Raspberry Sauce:

2  (10-oz)  bags  Frozen Raspberries, thawed and undrained

1  Tablespoon  Cornstarch

1/2  Cup  Sugar

Combine all ingredients in blender; bend until well mixed.  Drizzle over Chocolate Cake.

We served this rich, moist cake at our Secret Sister Luncheon last week.  The Raspberry Sauce is a fresh, vibrant red which looks beautiful on the cake.  Because it is not cooked it stands out especially well against the dark cake.  We put a squirt of Whipped Cream and three fresh raspberries on each slice as garnish.  The cake recipe comes the Southern' Fixin's cookbook, page 336, and the Raspberry Sauce is from the Far Above Rubies cookbook, page 261.

"For Thou wilt light my candle;

the Lord, my God,

will lighten my darkness.

For by Thee I have run through a troop;

and by my God have I leaped over a wall.

As for God, His way is perfect;

the word of the Lord is proved;

He is a shield to all those who trust in Him."

Psalm 18:28-30