Yield: 1 Servings
|1 cup||Seedless black raspberry preserves; divided, (red raspberry jam can be substituted)|
|¾ cup||Hershey Cocoa|
|1½ teaspoon||Baking soda|
|⅔ cup||Soft butter or margarine|
|16 ounces||Sour cream|
|1 teaspoon||Vanilla extract|
|\N \N||Powdered sugar for dusting|
|\N \N||Raspberry cream; (recipe follows)|
Preheat oven to 350. Grease & flour fluted 12" tube pan Place ¾ cup preserves in a small bowl and microwave for 30-45 seconds or until melted. Cool. Stir together flour, sugar, cocoa, soda & salt in large bowl. Add butter, sour cream, eggs, vanilla & melted preserves. Beat on medium speed for 3-4 minutes. Pour into prepared pan. Bake for 50-60 minutes or til toothpick inserted in middle comes out clean. Cool 10 minutes. Remove from pan to wire rack. Place remaining ¼ cup preserves in bowl. Microwave 30 seconds and brush over warm cake. Cool completely.
At serving time, sprinkle with powdered sugar. Prepare raspberry cream; fill cavity with cream.* Garnish with whole raspberries if desired.
Raspberry Cream Thaw 1-10 oz pkg of red raspberries in light syrup. Puree in food processor. Strain into medium bowl. Discard seeds. Blend 8 oz. Cool Whip, thawed with raspberry puree. Stir in 2 Tbsp. raspberry liqueur if desired.
* Since I wasn't serving the cake all at once, rather than filling the cavity with the cream, I just served it on the side.
Posted to TNT Recipes Digest by pmanning1@... (Patricia D Manning) on Mar 9, 1998