The ingredients you must have are :
24 ounces frozen unsweetened raspberries
3 tablespoons icing sugar
¾ cup butter
1 cup granulated sugar
2 teaspoons vanilla
2 ¼ cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups sour cream
1 ½ cups chocolate chips
¼ cup light cream
1- Preheat oven to 350°F.
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.