pat's Recipe

Chocolate Bundt Cake

Category: Cakes

1 1/2 cups sugar
1 cup flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, separated
1/2 cup vegetable oil
1/2 cup water
1 teaspoon vanilla
2 large egg whites
1 1/2 cups fresh raspberries
1/4 cup Chambord (or Grand Marnier)
mint leaves (for garnish)

Instructions
Preheat oven to 350 degrees F (325 if using a heavy black Bundt pan).

Grease and flour a Bundt pan (10 cup size).

Sift together 1 cup of the 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 the 1/2 cup of 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 Bundt 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 minutes 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.
MAKES 1 BUNDT CAKE.....