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LOCATION: Recipes >> Cakes Chocolate >> Bundt 01

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Chocolate Bundt Cake
Serving Size: 12

1 1/2 c sugar
1 c flour
3/4 c unsweetened cocoa
2 tsps baking powder
1 tsp baking soda
1/4 tsp salt
4 lg eggs, separated
1/2 c vegetable oil
1/2 c water
1 tsp vanilla
2 lg egg whites
1 1/2 c fresh raspberries
1/4 c Chambord (or Grand Marnier)
mint leaves (for garnish)

Preheat oven to 350 deg F (325 if using a heavy black Bundt pan).
Grease and flour a Bundt pan (10 cup size). Sift together 1 c
sugar, flour, cocoa, baking powder and soda, mix in salt. Separately,
whisk yolks, oil, water, and vanilla. Add dry ingredients to yolk
mixture. Separately, beat egg whites until soft peaks. Beating
constantly, add 1/2 c sugar and increase speed until whites hold
firm peaks. Fold 1/2 of egg whites into yolk mixture, then add
yolk mixture to whites and fold thoroughly.

Scrape batter into pan, place pan on a jelly roll pan, bake for
35-40 minutes. Cake should be springy and pull away from sides
slightly. Remove from oven and cool for at least 30 min. before
unmolding onto a rack to cool completely. Remove cake to serving
platter.

Immediately before serving, toss raspberries with liqueur. Setting
a few perfect berries aside, spoon the rest into the center of the
cake. Garnish the top with mint leaves and perfect berries.
Alternately, sprinkle powdered sugar on top of cake.

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