Recipe - Chocolate Raspberry Pound Cake

1 cup Seedless black raspberry
preserves; divided, (red
raspberry jam can be
substituted)
2 cup Flour
1 One half cup Sugar
Three fourths cup Hershey Cocoa
1 One half teaspoon Baking soda
1 teaspoon Salt
2/3 cup Soft butter or margarine
16 ounce 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 Three fourths cup preserves in a small bowl and microwave for 3045 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 34 minutes. Pour into prepared pan. Bake for 5060
minutes or til toothpick inserted in middle comes out clean. Cool 10
minutes. Remove from pan to wire rack. Place remaining One fourth 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 110 ounce 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@juno.com (Patricia D Manning) on
Mar 9, 1998