Chocolate Raspberry Pound Cake Recipe

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Servings: 1

Ingredients

Directions

  1. Preheat oven to 350. Grease & flour fluted 12" tube pan
  2. Place 3/4 c. preserves in a small bowl and microwave for 30-45 seconds or possibly till melted. Cold. Stir together flour, sugar, cocoa, soda & salt in large bowl. Add in butter, lowfat sour cream, Large eggs, vanilla & melted preserves. Beat on medium speed for 3-4 min. Pour into prepared pan. Bake for 50-60 min or possibly til toothpick inserted in middle comes out clean. Cold 10 min. Remove from pan to wire rack. Place remaining 1/4 c. preserves in bowl. Microwave 30 seconds and brush over hot cake. Cold completely.
  3. At serving time, sprinkle with powdered sugar. Prepare raspberry cream; fill cavity with cream.* Garnish with whole raspberries if you like.
  4. Raspberry Cream Thaw 1-10 ounce pkg of red raspberries in light syrup. Puree in food processor. Strain into medium bowl. Throw away seeds. Blend 8 ounce. Cold Whip, thawed with raspberry puree. Stir in 2 Tbsp. raspberry liqueur if you like.
  5. * 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.

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