Ingredients

1-1/2 C. sugar
1 C. flour
3/4 C. unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 large eggs, separated
1/2 C. vegetable oil
1/2 C. water
1 tsp. vanilla
2 large egg whites
1-1/2 C. fresh raspberries
1/4 C. Chambord (or Grand Marnier)
Mint leaves (for garnish)

Cooking Instructions

Preheat oven to 350 degrees (325 if using a heavy black Bundt pan). Grease and flour a Bundt pan (10 C. 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 and place pan on a jellyroll 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.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)