Chocolate Chip Bundt Cake

The ingredients you must have are : 24 ounces frozen unsweetened raspberries 3 tablespoons icing sugar cup butter 1 cup granulated sugar 3 eggs 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 1 teaspoons baking soda teaspoon salt 1 cups sour cream 1 cups chocolate chips cup light cream Directions: 1- Preheat oven to 350F. 2- Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries. 3- Thaw remaining berries; puree in food processor, adding reserved juice. 4- Press through sieve to remove seeds; add icing sugar. 5- In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.

6- Stir together flour, baking powder, baking soda and salt; add half to the butter mixture. 7- Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips. 8- Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries. 9- Spread remaining batter on top. 10- Bake for 40 minutes or until cake springs back when lightly touched. 11- Let cool for 10 minutes. 12- Invert on rack to cool completely. 13- Transfer to plate; slip strips of waxed paper under cake. 14- Melt remaining chocolate chips with cream. 15- Pour over cake, drizzling down sides. Remove wax paper. 16- Serve with raspberry sauce.