Sour Cream Pound Cake With Raspberry Sauce

• vegetable oil cooking spray
• all-purpose flour
• 1 (18 1/2 ounce) package yellow cake mix
• 12 cup sugar
• 1 (8 ounce) container sour cream
• 1 cup egg substitute or 4 eggs
• 34 cup applesauce
• 1 teaspoon vanilla extract
• raspberry sauce
• powdered sugar, garnish
• 4 (10 ounce) packages frozen raspberries, thawed
• 4 teaspoons sugar

1. Raspberry sauce: Process both the ingredients in blender until smooth; pour through a wire mesh strainer.
2. Chill for 1 hour.
3. Makes 3 cups.
4. Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
5. Beat the cake mix with the next 5 ingredients at medium speed for 4 minutes.
6. Spoon into pan and bake at 325F for 45 minutes or until wooden toothpick inserted in center comes out clean.
7. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
8. Sprinkle with powdered sugar and serve with raspberry sauce.

vegetable oil cooking spray, flour, yellow cake, sugar, sour cream, egg substitute, applesauce, vanilla, raspberry sauce, powdered sugar, frozen raspberries, sugar

Taken from www.food.com/recipe/sour-cream-pound-cake-with-raspberry-sauce-54479 (may not work)