Recipe#3867

Title: Bundt

From: idlewild@webspan.net (Idlewild) 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Bundt Cake 
 Date: 16 Aug 1998 22:02:45 -0600 
 Message-ID: <199808160053102918648@[192.168.0.2]> 

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.