Recipe for cooking chocolate raspberry pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Chocolate Raspberry Pound Cake

3/4 c. seedless red raspberry preserves
1 tsp. salt
2 c. flour
2/3 c. butter, softened
1 1/2 c. sugar
2 c. sour cream
3/4 c. cocoa
2 eggs
1 1/2 tsp. baking soda
1 tsp. vanilla extract or flavoring
Fresh raspberries, optional garnish
Whipped Raspberry Cream, optional topping

Preheat oven to 350 degrees F. Grease and flour a 10-in. fluted tube or Bundt pan.

Melt the jam in a sm. saucepan over low heat. Stir until smooth, the cool. Place flour, sugar, cocoa, baking soda and salt in a lrg. mixing bowl. Stir with a whisk to blend well. Add the softened butter, sour cream, eggs, vanilla extract or flavoring, and the melted preserves. Beat on med. speed 3 - 4 mins. or until well blended. Pour batter into the greased pan and bake 50-60 mins. or until a wooden pick inserted in center of cake comes out clean. Cool 10 mins. on rack, then turn out of the pan and cool completely before slicing.

Whipped Raspberry Cream
1/4 c. seedless red raspberry preserves
1 drop red food coloring (optional)
1 c. whipping cream
1/4 c. sifted powdered\sugar

Melt preServes approximately in a small saucepan over low heat. Stir until smooth and cool slightly. Stir in the red food coloring, if using, at this point. Chill beaters and bowl in freezer for several min..

When chilled, pour cream into the bowl and add the sugar. Begin whipping at high speed. While whipping, slowly pour in the melted jam in a steady stream and whip until stiff. Store, covered, in the refrigerator.

Serve over Chocolate Raspberry Lb. Cake.