Chocolate
Raspberry Pound Cake
- 1 cup seedless black raspberry
preserves, divided use*
- 2 cups all-purpose flour
- 1 1/2 cups granulated
sugar
3/4 cup HERSHEY'S Cocoa
- 1 1/2 teaspoons baking
soda
- 1 teaspoon salt
2/3 cup butter or margarine, softened
1 (16-ounce) container dairy sour cream
2 large eggs
1 teaspoon vanilla extract
Powdered sugar for sprinkling
Raspberry Cream (recipe follows)
- Heat oven to 350°F.
Grease and flour 12-cup fluted tube pan.
- Place 3/4 cup preserves
in small microwave-safe bowl. Microwave at HIGH (100%) 30 to
45 seconds or until melted; cool.
- Combine flour, granulated
sugar, cocoa, baking soda and salt in large bowl. Add butter,
sour cream, eggs, vanilla and melted preserves; beat on medium
speed 3 to 4 minutes until well blended.
- Pour batter into prepared
pan.
- Bake 50 to 60 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pan to wire rack.
- Microwave remaining 1/4
cup preserves at HIGH 30 seconds or until melted; brush over
warm cake. Cool completely.
- At serving time, sprinkle
powdered sugar over top. Fill cake cavity with Raspberry Cream.
Makes 12 servings.
* Red raspberry jam may
be substituted.
Raspberry Cream: Thaw 1 (10-ounce) package 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-ounce) frozen non-dairy whipped topping, thawed, with
raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur,
if desired.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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