Recipe: Chocolate Raspberry Pound Cake with Raspberry Cream

CHOCOLATE RASPBERRY POUND CAKE WITH RASPBERRY CREAM

FOR THE CAKE:
1 cup seedless black raspberry preserves, divided use*
2 cups all purpose flour
1 1/2 cups granulates 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 eggs
1 teaspoon vanilla extract
powdered sugar
FOR THE RASPBERRY CREAM:
1 (10 ounce) package frozen red raspberries in light syrup, thawed
3 1/2 cups frozen non-dairy whipped topping, thawed
2 tablespoons raspberry flavored liqueur (optional)

TO PREPARE THE CAKE:
Heat oven to 350 degrees F. Grease and flour 12 cup fluted tube pan.

Place 3/4 cup preserves in small microwave-safe bowl. Microwave at HIGH, 100%, 30-45 seconds or until melted; cool.

Stir together flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed of electric mixer 3-4 minutes until well blended. Pour batter into prepared pan.

Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack.

Place remaining 1/4 cup preserves in small microwave safe bowl. Microwave at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.

TO PREPARE THE RASPBERRY CREAM:
Puree thawed raspberries in food processor or blender. Strain into medium bowl; discard seeds.

Blend whipped topping with raspberry puree. Stir in raspberry flavored liqueur, if desired.

At serving time, sprinkle powdered sugar over top. Prepare Raspberry Cream; fill center cavity with cream. Garnish if you desire.

*Red raspberry jam may be substituted.

Makes about 12 servings
Source: Hershey's