Directions:
- Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips.
- Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving.
- Dust cake with confectioners' sugar. Serve with sauce. Yield: 12 servings (2-2/3 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.68 Kcal (1393 kJ) | ||
| Calories from fat | 164.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 450.13mg | 19% | |
| Potassium | 178.28mg | 4% | |
| Total Carbs | 41.78g | 14% | |
| Sugars | 23.42g | 94% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 80.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 248.61 Kcal (1041 kJ) | ||
| Calories from fat | 123.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 28% | |
|---|---|---|---|
| Cholesterol | 40.77mg | 18% | |
| Sodium | 336.39mg | 19% | |
| Potassium | 133.23mg | 4% | |
| Total Carbs | 31.22g | 14% | |
| Sugars | 17.5g | 94% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 3.45g | 9% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 2mg | 15% | |
| Calcium | 59.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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