Chocolate Raspberry Pound Cake

This Chocolate Raspberry Pound Cake recipe is almost as easy to make as it is delicious to eat! Black raspberries and a smooth raspberry cream filling pair perfectly with the rich, moist cocoa cake. Top your Chocolate Raspberry Pound Cake off with more fresh berries and bring it out for guests to enjoy at your next get-together or celebration.

Ingredients

2 cups

all-purpose flour

1 1/2 cups

granulated sugar

3/4 cup

Cocoa

1 1/2 tsps

baking soda

1 tsp

salt

2/3 cup

butter or margarine, softened

1 container

dairy sour cream (16 oz)

eggs

1 tsp

vanilla extract

1 cup

seedless black raspberry preserves (about one 12 oz jar), divided*

1 tsp

powdered sugar

Directions

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place preserves in small bowl; stir to soften.2

Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and 3/4 cup preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.3

Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Stir remaining 1/4 cup preserves until smooth; brush over warm cake. Cool completely.4

At serving time, sprinkle powdered sugar over top. Fill cake cavity with Raspberry Cream.

Raspberry Cream: Thaw 1 package (10-oz) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over bowl to remove seeds; discard seeds. Blend 3-1/2 cups (8-oz) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired