Chocolate Raspberry Pound Cake
Source of Recipe
Internet
List of Ingredients
1 cup seedless black raspberry preserves, divided
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup butter, softened
16 ounces sour cream
2 eggs
1 teaspoon vanilla extract
powdered sugar
10 ounces frozen red raspberries, in light syrup
3 1/2 cups frozen non-dairy whipped topping, (8 ounces) thawed
Recipe
Heat oven to 350 and grease a 12-cup bundt pan.
Place 3/4 cup preserves in a small microwave-sae bowl. Microwave 30 - 45 seconds or until melted; cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in a large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed of mixer 3 - 4 minutes or until well blended. Pour batter into prepared pan.
Bake 50 - 60 minutes or until toothpic comes out clean. Cool 10 minutes; remove from pan to wire rack. Place remaining 1/4 cup preserves in small microwave-safe bowl and microwave 30 seconds or until melted; brush over warm cake. Cool completely.
Prepare raspberry cream filling by thawing frozen red raspberries. Puree in food processor or blender. Strain into medium bowl; discard seeds. Blend whipped topping with raspberry puree.
Fill cavity of cake with raspberry cream. At serving time, sprinkle powdered sugar over top of cake. Garnish with fresh raspberries if desired.
|
|
member logon
