Sour Cream Pound Cake With Raspberry Sauce

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This is a very easy and elegant cake.

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Ingredients [?]

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  • add   1 cup egg substitute or 4 eggs
  • add   1 teaspoon vanilla extract
  • add   1/2 cup sugar
  • add   all-purpose flour
  • add   1 (8 ounce) container sour cream
  • add   vegetable cooking spray
  • add   4 (10 ounce) packages frozen raspberries
  • add   raspberry sauce
  • add   4 teaspoons sugar
  • add   1 (18 1/2 ounce) package yellow cake mix
  • add   3/4 cup applesauce
  • add   powdered sugar


  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.