Sour Cream Pound Cake With Raspberry Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is a very easy and elegant cake. Ingredients:
vegetable oil cooking spray |
all-purpose flour |
1 (18 1/2 ounce) 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 |
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.
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