* Exported from MasterCook *
Chocolate Raspberry Pound Cake
Recipe By : Hershey's Best-Loved Recipes / pg. 22
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Seedless black raspberry preserves* -- divided
2 cups All-purpose flour
1 1/2 cups Granulated sugar
3/4 cup Hershey's® Cocoa
1 1/2 tsp. Baking soda
1 tsp. Salt
2/3 cup Butter or margarine -- softened
1 container Dairy sour cream (16 oz.)
2 Eggs
1 tsp. Vanilla extract
Powdered sugar
Raspberry Cream (see following recipe)
Heat oven to 350F. Grease and flour 12-cup fluted tube pan.
Place 3/4 cup preserves in small microwave-safe bowl. Micro-
wave at HIGH (100%) 30 to 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 mixer 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. 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. Prepare Raspberry
Cream; fill cavity with cream. At serving time, sprinkle powdered
sugar over top. Garnish, if desired.
- - - - - - - - - - - - - - - - - -
NOTES : *Note: Red raspberry jam may be substituted.
Prep Time = 35 minutes, Bake Time = 50 minutes, Cool Time = 3 hours.
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