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Add a photoServings: 1
Ingredients
- 1 3/4 c. Sugar
- 1 3/4 c. Butter - softened
- 6 x Large eggs
- 2 c. Powdered sugar
- 2 1/4 c. All-purpose flour
- 2 c. Walnuts - minced
- 3/4 c. Unsweetened cocoa
- 3/4 c. Powdered sugar
- 1/4 c. Unsweetened cocoa
- 2 Tbsp. Lowfat milk
- 1 pt Raspberries
- 2 Tbsp. Sugar
- 1 tsp Lemon juice
Directions
- Directions: Cake - Preheat oven to 350 degrees. Butter and flour a tube pan. In a large bowl, beat together sugar and butter with a hand mixer till light and fluffy. Add in Large eggs one at a time, beating well after each addition. Gradually add in powdered sugar. By hand, stir in flour, walnuts and cocoa. Pour into prepared pan and bake for 1 hour.
- Remove from oven and cold in pan for 1 hour. Invert onto serving plate.
- Glaze - Whisk together all ingredients and drizzle over the cake.
- Raspberry sauce - Place ingredients in blender and puree till smooth.
- Strain to remove seeds. Serve with cake.
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