- Portion size 12 servings
Preheat oven to 350°F (180°C).
Measure out 1 cup (250 mL) of the raspberries; thaw in sieve, reserving juice.
Thaw remaining berries; puree in food processor, adding reserved juice. Press through sieve to remove seeds; add icing sugar. Set sauce aside.
In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla. Stir together flour, baking powder, baking soda and salt; stir half into bowl. Stir in sour cream; stir in remaining flour mixture and 1 cup (250 mL) of the chocolate chips.
Spread half into greased 10-inch (3 L) Bundt pan; sprinkle with reserved drained berries. Spread with remaining batter. Bake for 40 minutes or until cake springs back when lightly touched. Let cool for 10 minutes. Invert onto rack to let cool completely. Transfer to plate; slip strips of waxed paper under cake. Melt remaining chocolate chips with cream. Pour over cake, drizzling down sides. Serve with sauce.