Use fresh red raspberries in this fabulous chocolate glazed dessert cake.

• 3/4 cup red raspberries
• 1-1/2 cups flour
• 6 T. cocoa
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter
• 1-1/4 cup sugar
• 3 eggs, beaten
• 1 cup sour cream
• 2 tsp. vanilla.

  Glaze
  

• 1 cup semi sweet chocolate chips
• 2 T. light corn syrup
• 2 T. butter

Preparation -
Puree the raspberries; set aside. Combine the flour, cocoa, baking powder and baking soda in a mixing bowl; set aside. In a separate bowl, cream the butter and sugar together. Add the beaten eggs and beat until light and fluffy. Add the sour cream and vanilla and beat again. Add the dry ingredients and mix until well-blended. Pour about 2/3 of the batter into a greased heart shaped springform pan or a round (9" to 10")springform pan. Add the pureed raspberries and swirl gently through the batter with a thin spatula or a knife. Add the remaining batter and level off the batter with a spatula. Bake at 325º for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack and allow the cake to cool in the pan. When the cake is cool, remove the sides of the pan

To prepare the glaze -
Place the chocolate chips in a microwable bowl or a 2 cup glass measuring cup. Microwave on high for about one minute, stirring half way through. Continue to microwave, stopping to stir at 15 second intervals, just until the chocolate is melted. Place the corn syrup and butter in a microwable cup and heat until bubbly. Stir the mixture into the melted chocolate until well blended. Let cool for about 10 minutes or until slightly thickened. Smooth the glaze over the top and sides of the cooled cake.