Chocolate raspberry pound cake

Yield: 1 Servings

Measure Ingredient
1 cup Seedless black raspberry preserves; divided, (red raspberry jam can be substituted)
2 cups Flour
1½ cup Sugar
¾ cup Hershey Cocoa
1½ teaspoon Baking soda
1 teaspoon Salt
⅔ cup Soft butter or margarine
16 ounces Sour cream
2 Eggs
1 teaspoon Vanilla extract
Powdered sugar for dusting
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

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